Categories: Main Course
1. Tautog Meunière
A classic dish with a new twist. A simple recipe to compliment the light flavor of Tautog.
|1½ lbs Tautog fillets (about 2 fillets)|
|½ cup all purpose flour|
|1 pinch salt and pepper (to taste)|
|4 tbsp clarified butter (see note to use regular butter)|
|½ lemon ((¼ for juice, ¼ for garnish))|
|2 tbsp white wine|
|1 small shallot (finely diced)|
|2 tbsp caper (with brine)|
|2 pinches parsley (regular or flat)|
|1. Heat a large skillet over medium high heat.|
|2. Place flour on a plate and season the flour with salt and pepper.|
|3. Dredge the fish in the seasoned flour and shake off any excess.|
|4. Melt 2 tbsp of the butter in the hot pan and ensure it is very hot before adding the fish.|
|5. Place the flattest side of the fish down in the pan. Let it cook about 3-4 mins without touching it. Once its browned, it should not stick to the pan.|
|6. Flip the fish and let it brown on the other side then remove it from the pan. You are NOT looking to cook the tautog until it falls apart and flakes. It should be just barely cooked on the inside and browned on the outside. If your filets are particularly thick, once the outside is done, you can transfer them to a baking sheet and place them in a low heat oven (around 300° F) to finish cooking.|
|7. Turn up the heat to high and add the juice of a ¼ lemon, wine and remaining butter. Let the butter melt and heat up. Add the capers (with the brine) and the shallot. Cook until the capers/shallots are starting to crisp.|
|8. Spoon the sauce over the fish. Garnish with the parsley and a small amount of lemon zest (microplaned preferred).|
2. Herb Baked Tautog (Blackfish)
|1 stick (1/2 cup) butter|
|1 teaspoon chopped fresh dill|
|1 teaspoon chopped fresh cilantro|
|1 tablespoon chopped fresh basil|
|2 teaspoons chopped fresh parsley|
|1 teaspoon minced fresh garlic|
|1 tablespoon lemon juice|
|4 tautog filets (about 2 pounds) or any white flaky fish|
|1/4 cup sliced green onions|
|Old Bay Seasoning|
|Fresh cracked black pepper|
|1. Preheat your oven to 400 degrees F.|
|2. In a small saucepan over medium heat, melt butter. Add remaining herb butter ingredients and stir to combine. Reduce heat to low while preparing fish.|
|3. Place filets in a baking dish sprayed with cooking spray.|
|4. Pour herb butter over fish filets. Sprinkle with desired amounts of Old Bay Seasoning and pepper. Top with sliced green onions.|
|5. Bake (uncovered) for 10-15 minutes, or until fish are fully cooked and flaky.|
3. Pan-Seared Blackfish (Tautog)
This pan-seared blackfish recipe will bring out the sweetness of the fish and it's simple to make, plus it's really delicious!
|2 blackfish (tautog) fillets with skin, (6-8 oz each)|
|2 tbsp olive oil (or any other neutral oil)|
|3 tbsp butter, unsalted|
|2 tsp nonpareils capers|
|½ lemon, for juice|
|kosher salt, to taste|
|black pepper, to taste|
|lemon wedges (for garnish)|
|mixed herbs (optional, for garnish)|
|1. Rinse blackfish and pat dry with paper towels. Using half of each ingredient, sprinkle one side of the fish with salt and pepper, then repeat on the other side.|
|2. Prepare skillet|
|3. Heat skillet on medium-high heat with oil.|
|4. Place fish into skillet skin side down and press gently for a few seconds to prevent curling. Sear for about 3 minutes till skin is crisp and easily released.|
|5. Flip fish and continue cooking|
|6. Flip the fish, then add butter, lemon juice, and capers. Tilt the pan and baste the fish with melted butter. Continue for about a minute till fish is cooked.|
|7. Garnish and serve|
|8. If desired, garnish with herbs. Add lemon wedges on the side and serve.|
23 grams carbohydrates
1 grams protein
13 grams saturated fat
302 milligrams sodium
2 grams fiber
16 grams sugar
4. Easy blackened blackfish (tautog) recipe
This delicious blackfish recipe is a must try for everyone who loves easy but yummy recipes. Blackened blackfish cooks really fast and requires minimum preparation. Dinner is ready in less than 15 minutes!
Categories: Seafood recipes
|1 blackfish fillet (8oz)|
|2 tablespoons butter|
|1/2 teaspoon salt|
|1 teaspoon paprika|
|1 teaspoon black pepper|
|pinch of cumin|
|1teaspoon thyme or oregano|
|1 teaspoon garlic powder|
|1. Rinse blackfish fillet in cold water and pat dry with paper towels.|
|2. Mix spices in a small bowl and cover the fish entirely.|
|3. Heat butter on the skillet (it has to be very hot) and place fish in it. Cook for 4 minutes on one side and than for another 3 minutes on another side.|
|4. Move to the plate and squeeze some lemon on top. Serve|
5 grams carbohydrates
1 grams protein
7 grams saturated fat
2209 grams sodium
2 grams fiber
1 grams sugar
5. Tautog Baked in Herbed Butter Recipe - (3.7/5)
Tautog, or blackfish, is often called the poor man's lobster. It is one of the best fish for chowders and is equally good baked or grilled. Serve this Tautog Baked in...
|1 pound fresh Tautog or blackfish fillet|
|1/4 cup butter or margarine|
|2 tablespoon lemon juice|
|2 tablespoon fresh chives, chopped or 1 tablespoon dried|
|2 tablespoon fresh parsley, chopped|
|3 tablespoon fresh dill, chopped or 1 1/2 teaspoon dried|
|dash cayenne pepper to taste|
|paprika to taste|
|1/4 cup salt, plus more to taste|
|1. Place fish in salt water brine (4 cups of water mixed with 1/4 cup of salt) and let it soak for 30 minutes. Wash well, then rinse and pat dry with paper towels.|
|2. Preheat oven to 400°F.|
|3. In a small saucepan melt butter or margarine and stir in lemon juice, parsley, chives, dill, and cayenne, and salt lightly to taste.|
|4. 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. Bake uncovered for about 8 to 10 minutes or until fish begins to flake.|
|5. Transfer fish to a warm serving platter. Boil pan juices until reduced to about 1/4 cup and pour over warm fish. Serve immediately.|
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