|
|
Barbecued Blackfish Fillets with Ginger 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.
Barbecued Blackfish Recipe - Easy recipe how to grill Blackfish wrapped in foil packets with zucchini, squash, carrot, and ginger.
Ingredients:
- 4 fresh Tautog / Blackfish fillets (about 6 oz - 170 g each)
- 1 small zucchini, cut into small strips
- 1 small yellow squash, cut into small strips
- 1 small carrot, cut into small strips
- 1 tbsp. (15 mL) ginger, freshly minced
- 1/2 lemon, halved lengthwise
- 1 clove garlic, minced
- Black pepper, to taste
|
Serves/Makes: 4
|
How to cook Barbecued Blackfish Fillets with Ginger:
- Cut 4 (16-inch / 40-cm) square pieces al foil fold each square in half for double thickness.
- Mix together zucchini strips, squash strips, carrot strips and minced ginger.
- Evenly arrange onto each square al foil.
- Top vegetables with fish fillets.
- Evenly sprinkle with lemon juice, minced garlic and black pepper.
- Fold foil and crimp edges to seal pockets.
- Grill over medium-hot coals for 15 to 20 minutes.
Notes:
This Barbecued Blackfish Fillets with Ginger is a very affordable dish. It is delicious, simple, quick and very easy to cook. Could be ready in 30 minutes.
This recipe for Barbecued Blackfish Fillets with Ginger serves/makes: 4
Main Ingredient: Tautog / Blackfish
Preparation Method: Barbecue/Grill
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.
Back to top
Tautog Blackfish Recepies
Fish Recepies
|
|
|
