Tautog (Blackfish) Baked with Herb Butter Recipe


1 pound Blackfish fillet, cut into serving size pieces
1/4 cup Butter or margarine
2 tbsp. Lemon juice
2 tbsp. Parsley, fresh, chopped
2 tbsp. Chives, fresh, chopped (or 1 tbsp. dried)
3 tbsp. Dill, fresh, chopped (or 1 1/2 tsp.dried)
Dash Cayenne pepper (optional to taste)
Salt (if desired to taste)

Serves 4

In a small saucepan melt butter or margarine and stir in lemon juice, parsley, chives, dill, and cayenne and salt if desired. Place fillets in a lightly oiled baking dish. Pour butter and herb mixture over fillets. Sprinkle with paprika. Bake uncovered in an oven preheated to 400F 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.

Adapted from a recipe developed by the North Carolina Sea Grant Program

Tautog (Blackfish) Baked with Herb Butter

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