INGREDIENTS
2 lbs. skinless tautog fillets
2 TBSP. Worcestershire sauce
2 TBSP. soy sauce
2 TBSP. extra-virgin olive oil
1 dash hot pepper sauce
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. garlic powder
Salt to taste
DIRECTIONS
Place fish in salt water; let it soak for 30 minutes.
Wash well, then rinse and pat dry with paper towels.
Cut the fillets in single portions and place in a well greased baking pan.
Mix olive oil, soy sauce, Worcestershire sauce, paprika, chile and garlic powder and hot pepper sauce.
Pour sauce over fillets.
Broil 4 inches from the heat source for 5 minutes; turn the fillets, baste with the sauce and broil an additional 3 to 5 minutes or until fish flakes easily.
Serve with lemon wedges.
Serves 4-6.
