How to cook Broiled Tautog with Orange Butter Sauce
- 4 tautog (blackfish) fillets (about 6 ounces each), skinless and boneless
- 1/4 cup fresh orange juice
- 1 tablespoon butter
- 3 tablespoons olive oil, divided
- Salt and freshly ground pepper to taste
- 1/2 cup diced, peeled, seeded plum tomatoes
- 1/4 cup chopped fresh chives, to garnish
- Preheat broiler to high.
- In a saucepan reduce the orange juice by half over high heat. Add the butter, 2 tablespoons of the olive oil, salt and pepper to taste.
- Blend well with a wire whisk. Add the tomatoes and set aside.
- Brush the tautog fillets on both sides with the remaining 1 tablespoon of olive oil. Sprinkle with salt and pepper and arrange the tautog fillets in an unheated broiler pan.
- Broil the fish about 2 to 3 inches from the heat source for 3 to 4 minutes or until the fillets are just cooked through.
- Transfer the boiled tautog fillets to a platter, pour the orange sauce over them and garnish with the chopped chives.
The Broiled Tautog with Orange Butter Sauce recipe easy to cook and so good!
(Tautoga onitis) is a fish of the wrasse family found in salt water from Nova Scotia to Georgia. Tautogs
are related to, and often confused with, another species of wrasse known as the cunner. The tautog
has a blunt snout with a small mouth, thick lips, and strong conical teeth. They have a scaleless cheek region that is smooth to the touch. Their dorsal fin extends the length of the back and has sharp spines.
This recipe for Broiled Tautog with Orange Butter Sauce serves/makes: 4 servings
The Broiled Tautog with Orange Butter Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Various Fish
(more Various Fish
Preparation Method: Broiled/Grilled