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Blackfish Baked with Herb Butter 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 - How to bake Blackfish / Tautog with Herb Butter, lemon juice, parsley, chives, dill, cayenne pepper, salt and paprika.
Ingredients:
- 1 pound fresh Tautog / Blackfish fillet
- 1/4 cup Butter or margarine
- 2 tbsp. Lemon juice
- 2 tbsp. fresh chives, chopped (or 1 tbsp. dried)
- 2 tbsp. fresh parsley, chopped
- 3 tbsp. fresh dill, chopped (or 1 1/2 tsp. dried)
- Dash Cayenne pepper to taste (optional)
- Paprika
- Salt to taste
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Serves/Makes: 4
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How to cook Blackfish Baked with Herb Butter:
- Place fish in salt water and let it soak for 30 minutes. Wash well, then rinse and pat dry with paper towels.
- In a small saucepan melt butter or margarine and stir in lemon juice, parsley, chives, dill, and cayenne and salt if desired.
- Cut fillets into serving size pieces and place it in a lightly oiled baking dish.
- Pour butter and herb mixture over fillets.
- Sprinkle with paprika.
- Preheat oven to 400°F.
- Bake uncovered for about 8 to 10 minutes or until fish begins to flake.
- Transfer fish to a warm serving platter.
- Boil pan juices until reduced to about 1/4 cup and pour over warm fish.
Notes:
This Blackfish Baked with Herb Butter is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Blackfish Baked with Herb Butter serves/makes: 4
Main Ingredient: Tautog / Blackfish
Preparation Method: Fried
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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