Tog & Rice

[Bill Schultz]

My good friend and neighbor Capt. Z hooked me up with some fresh out of the water Tog and this is how I did it.

Ingredients lined up

Tog fillets with some smoked paprika and Parmesan Cheese and a little fresh ground. Fresh Dill, Rosemary, Parsley, Mint still coming from the garden. These will go into a sauce pan after heating up one Tbsp Butter, 1/4 cup EVOO, zest of one lemon and the juice from that lemon

Tog on the Genny at 475 for about 8-10 minutes

The sauce strained of herbs after simering low for about fifteen minutes

On the table, the CEO made her version of Guac as a side. Along with some Zatarains Rice combo and some good wine

The plate

Have a great weekend

 

[Cliff Bartlett]

Wow, does that ever look tasty. Very nice Bill!

 

[JeffG]

Bill

Another tasty cook, but Tog eludes me, what would you compare this fish taste to?

 

[Bill Schultz]

Bill

Another tasty cook, but Tog eludes me, what would you compare this fish taste to?

it is a light flavored flaky fish known as Tog, Blackfish, Tautog. it is a prime fish species in the fall in the North East waters. One of the preferred fish for the table. There is really no fish that taste the same. Fresh caught is superb.

 

[Craig Alumbaugh]

Everything looks mighty tasty

 

[Rich Dahl]

Killer plate, being more toward the left coast I'm not familiar with Tog, but it sure looks great. Nice table too.

 

[Barb D]

WOW!!! Bill that looks delicious. Like Rich said I'm not familiar with Tog either but sounds and looks wonderful. Great table setting also congrats to the CEO on her table,

 

[ChuckO]

Another amazing cook from Bill "Five-Star" Schultz

 

[Brian Dahl]

Beautiful meal, Buddy! I can't say I remember having Tog when I was a kid... but then I'm pretty sure I wouldn't have asked "what's tonight's fish, Dad?"

What's in the little box on the table?