This week's recipe, from our friend Craig Fear over at Fearless Eating, calls for a few different types of seafood and shellfish; any of our groundfish would work very well, too.
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Blackfish Recipes
Herb Baked Tautog (Blackfish)
Our fresh, local Blackfish (or Tautog) is a mild, meaty fish. In 1884, G. Brown Goode wrote that "tautog has always been a favorite table fish, especially in New York, its flesh being white, dry, and of a delicate flavor." Tautog is most commonly grilled, baked, or used in chowder (its firmness makes this ideal). Try this recipe from The Blond Cook.
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Grilled Blackfish with Preserved Lemon Slices
courtesy of Andrew Gabor
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