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Baked Blackfish with Black Olives Easy Recipe.
Blackfish or Tautog are an excellent tasting fish with firm, pure white meat. Its flesh is white, dry, and of a delicate sweet flavor. It may grilled, broiled ot baked. And its firm flesh makes it especially suitable for fish chowder. The lean, firm flesh is excellent when it is skinned and filleted. Due to it's firmness, however, it is important not to overcook tautog as it will tend to be tough, chewy, and lacking in flavor.
Low in fat and healthy fish, uncooked tautog Per 3.5 ounces (100 grams) provide: Calories 164, calories from Fat 85.23, Total Fat 9.47 grams, Saturated Fat 3.51 g, Cholesterol 50 mg, Carbohydrate 0 grams, Sodium 65 mg, Protein 18.48 grams (18.6%), Omega-3 0.57 grams.
Baked Blackfish Recipe - Easy recipe how to bake Blackfish with black olives, garlic, dried basil, dried oregano, parsley, olive oil, and vegetable stock or dry white wine.
Ingredients:
- 6 fresh Tautog / Blackfish fillets, about 6 oz each
- 1 cup pitted black olives, chopped
- 4 cloves garlic, minced
- 1 tsp. crumbled dried basil
- 1 tsp. crumbled dried oregano
- 2 tbsp minced parsley
- 2 tsp. freshly ground black pepper
- 1/4 cup olive oil
- 1/2 cup vegetable stock or dry white wine
- 1 tsp. salt or to taste
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Serves/Makes: 6
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How to cook Baked Blackfish with Black Olives:
- Combine garlic, olives, oregano, basil and parsley in small bowl.
- Season to taste with salt and pepper.
- Heat oil in a large baking dish at 425°F for 1 minute.
- Spread olive mixture evenly over bottom of baking dish.
- Arrange the blackfish fillets, skin side up, on top.
- Pour vegetable stock around fillets.
- Bake, basting occasionally with juices, until done.
- To serve, arrange the baked blackfish fillets and olive mixture on heated serving plates.
Notes:
This Baked Blackfish with Black Olives is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Baked Blackfish with Black Olives serves/makes: 6
Main Ingredient: Tautog / Blackfish
Preparation Method: Baked
Cuisine: Turkish
How to fillet blackfish:
To fillet blackfish cut around the outline of the fish, making the front cut behind the head and pectoral fin with sharp fillet knife. Then peel off the skin from the head to tail with pliers. Once the skin has been removed the fish can be filleted fish normally. The fish have a few rib bones which can be cut out after filleting.
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Tautog Blackfish Recepies
Fish Recepies
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