A bold, fresh take on tautog in “fish salad” form.
With another blackfish season upon us, the anticipation of tangling with these brutes runs high as anglers up and down the coast get geared up for togging. There’s something special about hooking into a good blackfish that immediately tries to hunker down in the bottom structure, bulldogging all the way! You put the pressure on, trying to raise the beast up and keep it from running back to its lair. Just when you think you have the battle won, the powerhouse makes a line-peeling run back down, and it starts all over again. The tug of war goes on, and hopefully, you get the fish in the net!
The pursuit of blackfish is addicting, and what makes it even more enjoyable is their great eating quality. You can bake them whole or fillet them—it doesn’t matter—tautog ranks high on the list of fine-eating fresh seafood. If you want to try something different, here’s a spicy blackfish salad recipe that’s sure to delight.
Ingredients
Fish
- 1 pound blackfish fillet
- Olive oil (for brushing)
- 1 pat butter (for cooking)
Spice Mix
- Paprika
- Onion powder
- Cayenne pepper
- Oregano
- Fresh garlic, minced
- Sea salt
Salad
- 6 iceberg lettuce leaves
- 1 avocado
- 1 small cucumber
- ½ red onion
- 2 celery stalks
- 1 radish
- 2 jalapeño peppers
Sauce
- Juice of 1 lime
- ¼ cup mayonnaise
- Hot sauce (to taste)
- 1 tablespoon raw honey
Directions
- Prepare the Fish
- Cut the fillet into 2×2-inch pieces.
- Brush with olive oil and coat evenly with the spice mix.
- Grill the fish in a pan with a small pat of butter until fully cooked.
- Assemble the Salad
- Chop or slice the avocado, cucumber, red onion, celery, radish, and jalapeños.
- Lay the lettuce leaves in a large bowl and arrange the vegetables on top.
- Make the Sauce
- In a small bowl, combine the mayonnaise, lime juice, raw honey, and hot sauce.
- Mix well.
- Bring It Together
- Place the cooked fish pieces over the vegetables.
- Drizzle the spicy sauce evenly over the salad.
Enjoy immediately for a warm, flavorful dish—or chill in the refrigerator for about 30 minutes if you prefer it cool. Either way, this is a quick and easy way to savor one of the tastiest fish our waters have to offer.
