Home | Tournaments | Calendar | Weather | Merchandise | Sponsors |
|
Northern Atlantic: New England States An area for the cold water divers of the New England States. |
|
Thread Tools | Rating: | Display Modes |
04-22-2010, 07:17 PM | #1 |
Registered User
Join Date: Aug 2008
Location: New London, CT
Posts: 2,219
|
Tog Recipes
Please share some of yours as we will all be needing several in the days to come:
Simple Fast Tog Dinner... made tonight with fresh Tog! Ingredients: Two .5 Pounds of Tog Stick O' Butter Two Table Spoons of Minced Garlic Panko or Italian Bread Crumbs Prep: Preheat oven to 400 Nuke butter till liquid Pour butter into shallow glass baking dish Place tog in dish (I put them close together like a thick blanket of Tog) Turn Tog to coat with butter Sprinkle Tog with thin layer of bread crumbs Spread garlic over bread crumbs Cook for 20-25 minutes or until bread crumbs are brown and extra crunchy Serve with with Jasmine rice and Broccoli Goes well with pale ale, white wine and/or sake. Enjoy! |
04-22-2010, 07:36 PM | #2 |
Registered User
Join Date: Dec 2009
Location: Narragansett, RI ->Belmar, NJ
Posts: 316
|
Re: Tog Recipes
General Tso's Tog
Heat a pan with veggie oil. Cut tog into golfball size nuggets. Batter in beaten egg. Coat in flour. Submerse in frying oil until crispy brown. Remove fried fish and put it in a bowl of General Tso's Sauce (found in the asian section of your grocery store). Serve with steamed broccoli and dried chili's. Works with any light fish especially monkfish. |
04-22-2010, 08:16 PM | #3 |
you cant see mee
Join Date: Jan 2007
Location: SORIAPP
Posts: 2,307
|
Re: Tog Recipes
dip fillets in favorite spices (cayan, oregano, pepper, garlic) then dip in flour and place in saute pan with little olive oil and butter. Cover, then flip fillets as nessecary
__________________
Man In His Element |
04-22-2010, 08:50 PM | #4 |
Registered User
Join Date: May 2009
Location: Providence RI
Posts: 280
|
Re: Tog Recipes
Tog kebab
For marinade: olive oil, garlic 2 cloves , cracked black pepper, salt, squeeze 2 limes and 1 orange . Cut tog file 2x2 inch. Marinade tog for 30 min. Get it on the skewers. Grill 6-7 min, I would recommend with wild rice. |
04-22-2010, 11:31 PM | #5 |
Registered User
Join Date: Dec 2005
Location: swansea ma.
Age: 58
Posts: 1,246
|
Re: Tog Recipes
take tog fillet lay in grilling basket with sliced onion and lemon pepper 2 min each side over charcoal grill wallah
|
04-23-2010, 07:20 AM | #6 |
Registered User
Join Date: Aug 2009
Location: Eastern,CT
Age: 41
Posts: 130
|
Re: Tog Recipes
Baked Tog and Seafood Stuffing
2 Tog Fillets REAL CRAB MEAT[or in this economy canned crab] Bay scallops Shrimp[about 6 med large size cooked] 1 can of Snows Chopped Clams[save juice from clams] 1 Bag of stuffing {I use stove top works fine] Ritzs Crackers Garlic Salt 1/2 stick of Butter Pre Heat Oven to 375 Take large mixing bowl combine bag of stuffing can of clams with juice,crab meat,bay scallops, Chop up cooked shirmp to nickle size chunks,and crush up a 1/2 a sleeve of ritz crackers. Mix well untill stuffing softens[add a little water if needed] Take an 8x8 baking dish spray with cooking spray, line bottom of pan with thin layer of seafood stuffing. Then take two Tog fillets and lay on top of stuffing ,season fillets with Garlic Salt . Then take remainder of stuffing and cover fillets totally. Crush up another 1/2 sleeve of Ritz crackers and sprinkle over top . Finish with melting 1/2 stick of butter and pour over ritz and seafood stuffing. Put in Oven for 30 mins or so and ENJOY!!!!! |
04-23-2010, 10:03 AM | #7 |
Registered User
Join Date: Feb 2006
Location: Cudjoe Key FL and Jamestown RI
Age: 82
Posts: 763
|
Re: Tog Recipes
Lazyman Tog
Lay out enough heavy duty large foil to make an envelope large enough to enclose fillets. Put fillets in center of foil. Turn up sides of foil and pour in about 1/2 cup of white wine. Add Mrs Dash spices (lazy) Cover with paprika. (it makes it look better) Fold the foil to make an envelope. Put on grill for 12 mins ( a 20" tog) Drink beer.
__________________
Good judgement comes from experience. Experience comes from bad judgement. Colin Powell |
04-23-2010, 08:40 PM | #8 |
Pura Vida
Join Date: Nov 2006
Location: Kodiak, AK
Posts: 174
|
Re: Tog Recipes
I usually fry it in batter, but this is the way my wife cooks it and it's damn good:
Salt and Pepper fish. Heat olive oil in a pan and saute fish for about 3-5 minutes per side. Once fish is lightly browned, add the juice and zest of one whole lemon, two garlic cloves minced, white wine and a pad of butter. Finish cooking fish in the sauce. If you want to spice it up sprinkle a little bit of red pepper flakes. |
04-23-2010, 10:37 PM | #9 |
My wurst is my best
Join Date: Jul 2007
Location: Masshole
Posts: 1,430
|
Re: Tog Recipes
Tog Tacos:
These are what my fish tacos have evolved into after having awesome ones in Baja, crappy ones around the country and trying every fish taco recipe I could find. My wife and her girlfriend will eat these every week if I let them (I'll eat them every day!). And Tog is one of the best fish for tacos! This feeds three adults and two kids. For the fish; Cut 1 Tog (2 fillets) into strips ~1/2" and 3" - 4" long One piece at a time roll them in flour Then dip them in egg mixed with a little beer Then roll them in the coarse Panko bread crumbs Let sit in fridge 15-30 minutes so coating "sets" on fish drink some beer Deep fry 'til golden brown drink more beer For the sauce; (make this while the fish are resting after coating, and in between beers) Equal parts mayo and sour cream (about a cup of each) Two peppers from a can of Chipotle Chile One teaspoon or so of the Chipotle sauce (more if you like a little heat) mix it all up in a blender until you can't see the peppers anymore drink more beer Construction: Heat a tortilla Spread in some of the Chipotle sauce Lay in the fish Top with chopped cabbage (that's how they do it in Baja) Eat, drink beer, be happy Make sure you make enough - cause you're gonna want more! (and that Chipotle sauce will last in the fridge) If you have kids: Our two little guys don't like any heat and don't want to eat tacos, but they love the "fish sticks" made for the tacos. Then it's up to you to get them a veggie.
__________________
Last edited by mrw; 04-23-2010 at 11:00 PM. |
04-26-2010, 07:51 AM | #10 |
Registered User
Join Date: Sep 2009
Posts: 198
|
Re: Tog Recipes
http://www.nedine.com/Recipe/Entrees...pedSeabass.htm
If the above link doesn't work, just google potato wrapped sea bass. I saw this on a Top Chef episode a few years back; it took a few failed attempts (which made the beagle happy) to figure how thin to slice the potato (use a mandolin if you have one) and it helps to nuke the slices for a few seconds (makes it a lot easier to wrap the fish) but it's worth the effort. Put it on top of melted leeks with a mushroom or red wine sauce and you're money. |
04-26-2010, 04:06 PM | #11 |
Registered User
Join Date: May 2009
Location: Greenwich, CT
Posts: 382
|
Re: Tog Recipes
Last night I stuffed the tog with home made breadcrumbs that contain sated onions and garlic.
Baked at 375 for 30 minutes in dry white cooking wine and three containers of cherry tomatoes. I don't even scale the fish because the skin just falls off anyways. |
10-07-2010, 06:12 PM | #12 |
crab head
Join Date: Apr 2005
Age: 51
Posts: 744
|
Re: Tog Recipes
how much gas did you use?? what was the wind direction??
__________________
HC Dealer |
10-07-2010, 06:58 PM | #13 |
Registered User
Join Date: Oct 2008
Location: Stony Brook NY
Posts: 481
|
Re: Tog Recipes
Trying to live off the land this month. No meat I haven't killed myself, IE no beef, chicken, or pork. So I've been eating fish as my only meat until I bag a deer. That being said I've been working on a lot of tog recipes to keep it interesting. This has been my favorite new recipe. Should be a crowd pleaser for the whole family
Pulled BBQ Blackfish Sliders BAIT to PLATE original recipe 1.5-2 lbs blackfish fillet with skin left on Chili powder Sea salt Black Pepper 3 plum tomatoes 3 limes ½ cup bbq sauce ½ cup cayenne pepper sauce (franks red hot or favorite hot sauce) Handful of cilantro ½ head of shredded cabbage or bag of dole slaw mix 12 martins mini potato slider buns Prepare slaw in bowl; include ½ head of shredded green cabbage or dole slaw mix, juice of 2 limes, handful of chopped cilantro, sea salt and black pepper to taste (about a tbsp). Mix thoroughly and cover, place in fridge for at least 1 hour. Prepare Fish on grill; Season fish with a bit of chili powder and sea salt, wipe down clean grill grate with olive oil and grill fish skin down until almost done. Flip fish and grill flesh side for the last 2 minutes. Remove from grill, flake fish (pull) with fork off of the skin and into a bowl. Deseed plum tomatoes and chop finely Combine ½ cup bbq and ½ cup cayenne pepper sauce in bowl and mix, warm up in microwave for 20 seconds. Add chopped plum tomatoes into bowl of flaked fish and lightly mix with spoon. Then add in sauce and coat evenly, again mixing lightly with spoon. (you may not need all of the sauce) Toast buns until crispy, then top with bbq pulled fish and cilantro lime slaw. Serve and enjoy. |
10-08-2010, 04:44 AM | #14 |
Registered User
Join Date: Aug 2008
Location: New London, CT
Posts: 2,219
|
Re: Tog Recipes
[quote=Sandeeling;1297737]Trying to live off the land this month. No meat I haven't killed myself, IE no beef, chicken, or pork. So I've been eating fish as my only meat until I bag a deer. That being said I've been working on a lot of tog recipes to keep it interesting. This has been my favorite new recipe. Should be a crowd pleaser for the whole family
Awesome. I vow to only eat pussy... and fish... and McDonalds... and pizza. Really though those look AWESOME. Might make 'em tonight. Fresh tog in the fridge! |
10-09-2010, 10:43 AM | #15 |
Registered User
Join Date: Mar 2010
Location: Shellfish Republic
Age: 54
Posts: 460
|
Re: Tog Recipes
Normandy Fish Stew with TOG & Hard Cider:
I dislike fish stews or chowdas with an overpowering fishy taste, so this works awesome ! 12 littlenecks 16 - 20 mussells 2 lbs of fresh Tog cut into about 2 inch pieces 2 yellow onions (chopped) 1 3/4 cups of Hard Cider (Mike's, woodchuck, strongbow, or whateva you like) stick of butter about 3 tablespoons of flour palmfull of fresh parsley (chopped) 1 lemon 1.) steam the littlenecks and mussels in a couple of tablespoons of water, just enough to get them to steam open. When they open remove the little necks and mussels and leave broth in the pan and lower to a simmer. 2.) add about 2 tabelspoons of butter to broth and when melted, add the chopped onions. 3.) when onions are cooked through add the hard cider. When it comes back to a simmer add the tog. (Make sure liquid covers the fish, add more cider if needed) should only take about 5 minutes to cook the tog. - melt about 4 tablespoons of butter and work about 3 tablespoons of flour into it to make a paste. 4.) when tog is cooked thru (about 5 minutes) slowly add the paste to pan while stirring to thicken it. 5.) add the parsley and return the littlenecks and mussels back in the pan. Just long enough to heat the shellfish back up and squeeze juice from one lemon over everything. serve with crusty bread and booze |
Bookmarks |
Thread Tools | |
Display Modes | Rate This Thread |
|
|