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Baked Herb Grouper Fillets 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.
This is easy recipe for Baked Tautog fillets with mayonnaise and sour cream, crushed thyme, rosemary, sage, Cracked pepper, lemon juice, white onion, garlic, and olive oil.
Ingredients:
- 2 pounds (1 kg) of fresh Tautog fillets
- 1 to 2 cups mayonnaise and sour cream. Equal amounts mixed.
- 1/2 tsp cumin
- 1/2 tsp thyme, crushed
- 1/2 tsp rosemary
- 1/2 tsp sage
- Cracked pepper
- 2 tbsp key lime or lemon juice
- 1 large white onion
- 1 tbsp garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt (sea salt is better)
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Serves/Makes: 4
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How to cook Baked Herb Tautog Fillets:
- Place fillets in salt water and let it soak for 30 minutes.
- Wash well, then rinse and pat dry with paper towels.
- Preheat oven to 350°F (180°C).
- Lightly coat baking pan with olive oil.
- Cut onion into quarters, peel, and place in baking pan.
- Lay fillets on top of onion. Baste with lime or lemon.
- Coat fillets generously with mayonnaise blended with herbs and spices.
- Top with cracked pepper.
- Bake uncovered until fish flakes easily. (This depends on the thickness of the fillets.)
- Garnish with green herbs.
Notes:
Baked Herb Tautog Fillets is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Baked Herb Tautog Fillets serves/makes: 4
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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