this one's a keeper!
couple pounds of tog fillets placed in greased baking dish covered with herbed butter & baked uncovered @ 400* 10 minutes or until just flakey.
herbed butter:
in sauce pan melt butter (one stick or less,as you wish) couple t-spoons each of fresh dill, fresh parsley, fresh chives, fresh chopped garlic (to taste) & a little lemon juice.
you won't be disappointed.... the lobster-like texture & flavor of blackfish makes this a natural for surf & turf with your favorite prime-cut meat! (i use moose sirloin, venison backstrap, or porterhouse steaks)
some rice pilaf, asparagus & a nice salad...........heavenly eating!
TRUST ME!... i'm a particular chef and a fan of fine eating....... a real "KEEPER"
this is not a fried fish & chip dinner, this is fine dining...imho
cheers!...........cap'n mick |