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Baked Blackfish Fillets with Mushrooms 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. However, due to it's firmness, 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.
This is easy recipe how to bake Blackfish fillets with tomato, onion, fresh mushrooms, fresh lemon juice, and mayonnaise.
Ingredients:
- 2 fresh Blackfish / Tautog fillets (6 ounces each)
- 1 tomato, thinly sliced
- 1 onion, thinly sliced
- 6 medium fresh mushrooms, sliced
- 1 tbsp fresh lemon juice
- 1 tbsp mayonnaise
- Salt and pepper to taste
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Serves/Makes: 2
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How to cook Baked Blackfish Fillets with Mushrooms:
- Place fish in salt water and let it soak for 20 minutes.
- Wash well, then rinse and pat dry with paper towels.
- Spray the foil with Pam (aerosol cooking spray).
- Place the blackfish fillets on the foil.
- Coat the filets with 1 teaspoon of mayonnaise.
- Add lemon juice, salt, and pepper.
- Layer onions, tomatoes, and mushrooms on the filets and bring corners of the foil together to make a packet.
- Preheat the oven to 400°F.
- Place on cookie sheet and bake for 20 minutes.
- Open packet and place under broiler until slightly brown.
- Fish is done when you can flake it with a fork.
Notes:
Baked Blackfish Fillets with Mushrooms is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Baked Blackfish Fillets with Mushrooms serves/makes: 2
Main Ingredient: Tautog/Blackfish
Preparation Method: Baked
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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