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Pan-Fried Tautog Fillets With Warm Herb Vinaigrette

4 tautog fillets, skin          attached
Kosher salt
Ground pepper
4 tsp. olive oil
3 TBSP sherry vinegar, or more as needed
3 TBSP extra-virgin olive oil
2 TBSP mixed chopped fresh parsley, chives

Scrape off any remaining scales and season the fillets on both sides with salt and pepper.
Heat 2 to 4 tsp. of olive oil in a large pan or skillet over medium heat, using the smaller amount of oil for a nonstick pan.
Add the fillets and adjust the heat according to their thickness. The thicker the fillet the lower the heat.
Cook the fillets for about 4 minutes altogether for a 1/2-inch-thick fillet, turning them halfway through the cooking time.
Transfer them to hot plates or a hot platter.
Wipe the oil out of the pan with a paper towel.
Add the vinegar, extra-virgin olive oil and the herbs.
Return the pan to the heat and bring the sauce to a rapid boil for half a minute.
Remove from the heat.
Season with salt and pepper to taste.
Spoon over the fillets and serve immediately.

Coastal Fisherman Merch
CF Merch



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