Welcome to today’s fish cooking episode of Thundermist Fishing Tips. Today we’re going to be BBQ’ing some delicious tautogs.
Check out the catching Tautog video here:
Antonio, the boatless angler himself, shares with us his recipe. He makes a quick and easy marinade which only needs to rest with the fish for about two hours before cooking.
The big issue when it comes to BBQ’ing fish is that the fillet tends to stick to the grill. The secret to that is to simply leave the skin and scales on. If you descale it, the skin still tends to get stuck to the grill. The best way to prevent your tautog fillet from sticking to the BBQ is to leave the scales on. This applies to other fish as well! There are other methods of course, like tin-foil, or other purchasable ways, but we find that simply leaving the skin and scales on is the simplest method when it comes to barbecuing fish.
For this marinade, it’s simple and you don’t need to be precise. First you start with a generous amount of olive oil in a plastic bag. Add one full lemon, squeezed, pits and all. We also added some paprika, simple onion powder (just some, you don’t want to over do this part), garlic powder (again, just a bit to taste. You can overdo this as well). Mix them all right into the bag along with a bit of black pepper. And that’s it!
Next add all the fillets into the bag, the fillets with the skin and scales. Close the bag, and mix them all together. Take out any additional air from the bag, re-seal, and let it rest in the fridge.
The longer you let the fish marinade, the better. But for today we only let the tautog marinade for 2 hours. Overnight in the fridge is a great suggestion as well.
The grill is preheated to 400 degrees F. We want to char the bottom of the fillet along the skin and scales. There’s no need to flip the fish, and the whole cooking process usually takes about 15 to 20 minutes, depending on the thickness of the fish with the lid closed.
Don’t forget to pour the extra marinade over the fish to get all the flavour.
We did not add salt to the marinade, the best way is to salt the fish while it is on the grill, or even on the table when about to be severed.
You can tell when the fillets are ready as the fillets will start to crack and flake apart. Taking the fish off of the grid should be much easier now with the skin and scales on.
This recipe works not only on Tautog, but on any non-frozen fish as well!
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As always until next time, good luck and good fishin’!
Originally Posted Here