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Tog recipe
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| Written by Leo Bocwinski |
| Wife says to me (just now, at dinner),"What did you put on the fish?" "Nothin'" I said, "just a little salt and pepper, a dash of garlic powder, and a little paprika." (baked in glass cassarole at 375 for 20 mins, turn once). I said it was the blackfish, naturally aromatic and sweet. Son and future daughter-in-law say it smells like cinnamon, "but real good!" At this point I went to the spice cabinet and looked at the orange spice I sprinkled over the fillets. Yep!, Surer than spit it was cinnamon! Was pretty tasty! I did have seconds. But if you try my "Cinnamon Tautog" recipe, go extremely light on the cinnamon! |
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Fish Tales 
