Here are 3 quickies to start the thread - Let's put all the SIMPLE Bluefish dishes here and we can start another thread for more creative stuff that will be caught over the next months.....
2 lb Bluefish fillets
1/2 c Milk
Salt and pepper to taste
1 c Bread crumbs
1/4 lb Butter
2 tb Lemon juice
1/2 c Seafood seasoning or to
Preheat oven to 400°.
Dip fish in milk; sprinkle lightly with salt and
pepper. Coat fish with the bread crumbs. Place 1/2
tsp butter on each fillet; sprinkle with lemon
juice and seafood seasoning. Place fish in well
buttered baking pan. Bake for 10-12 minutes, or
until fish flakes easily with fork when tested.
Remove fish from oven; serve directly from pan.
The herbs used in this recipie enhances the bluefish's natural flavor without covering it up, as some strong herbs tend to do. I usually prepare this dish with french fried sweet potatoes and coleslaw. It makes for a great combination of flavors.
4 bluefish filets (skin on)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
3 tablespoons fresh lemon juice
2 large cloves of garlic, finely chopped
2 tablespoons butter melted
non-stick cooking spray (for baking dish)
salt and pepper to taste
Preheat oven to 350 degrees; in a small bowl add thyme, parsley, tarragon, salt and pepper, mixing well; place fish in baking dish sprayed with non-stick cooking spray; drizzle butter over each filet; sprinkle each with mixed herbs, using all; top each with minced garic, using all; drizzle with lemon juice; bake for 20-30 minutes, or until fish flakes easily with fork.
Place 2 Bluefish skin side down on Aluminum foil covered sheet pan.
Sprinkle with S and P, Lemon juice ( very
few drops you do not want to overpower the mediteranean flavors of this recipie) Chopped tomato, a few capers, sliced olives ( i like to mix Kalamata and green martini olived here ) Chopped oregano and a small amount of white type wine to prevent sticking to bottom. ( I prefer Dry vermouth almost always to using a stronger chardonnay as I feel the flavor is crisper and it is also cheaper..a win win IMHO )
I usually always have a good marinara or pomodoro sauce on hand as I like to grow both tomato's and basil, so I will if I have some, take a small 2 oz or so ladel and put it on top of all of this to sort of help hold this country style LIVIORNAISE
Bake in preheated oven at 400 till done ( 10-15 minute's or so)
This also can be done in saute Pan ( my preference if you are more comfortable doing so, but a tad more complicated
Flash saute Filets, remove to baking sheet.
Saute fine chopped onions, and all othert ingrediants, with tomato sauce last. Deglaze with wine, reintoduce filet, carefully spoon mic on top, place in preheated oven 10 minutes.
Serve over linguine.
Also there were some nice ideas here.
I especially liked the Pacific Rim theme where the fish is marinated in OJ, terriyaki and Grated ginger. Very nice idea!
LET's Keep this one going -
what do you
like to do?