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Entree, Striped Bass
Zesty Tog Servings: 2
Estimated cooking time: 6-10 min.(+10 min. prep) Posted By: Inseine


Preheat oven to 425 degrees. Take 2 tog fillets(or 1 from a real slob cut in half ;) and dry with a papertowel. Lightly grease baking pan with olive oil(lined with foil works fine and makes for easy cleanup).

Season both sides with salt(sea or kosher) and white pepper and place in pan. Lightly sprinkle cayenne pepper on top of fish. Even if you like spicy food, don't get carried away here or that will be all you taste. Next sprinkle the grated  zest from half a large, or a whole small lime on each fillet. Then you cover them, except for the edges, with  rough chopped fresh cilantro. Finally, squeeze all the juice from the limes that you zested over your tog.

Pop in the oven for 6 to 10 minutes depending on thickness. The edges of the fish should be just starting to get a hint of brown.

I usually serve this with white rice and green beans, but that's just what's quick and easy for me. Also works well with garlic mashed red potatoes.

[I put this together for the first time a few weeks ago after a long day on the water and was pleasently surprised at how well it came out. I have yet to try, but I bet the bold flavors would work well on stronger tasting(read bluefish ;) fish. I will definately try several kinds next season as it is too easy a recipe not to.]


This Recipe was posted on: Dec 20, 2005
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