bluefish

what is a good recipe for bluefish

If you do a little research on here there is a thread about this.

Check the recipe board, here is one recipe

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Originally Posted by T-wagon

In the movie "Hannibal" our gourmet chef flies off into the sunset with a box of food from the people that give us the recipe below. The lemon, onions and vinegar should work well with the bluefish.

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Quote:

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Originally Posted by T-wagon

Baked Bluefish Fillets with Lemon and Onions
Lemon is a perfect foil for the richness of the Bluefish

Ingredients:
2 tablespoons olive oil
1 1/2 pounds thick, skinless Bluefish fillets, cut into 4 pieces
2 medium onions, halved through the root and sliced thin
2 bay leaves
3/4 teaspoon minced fresh oregano leaves plus sprigs for garnish
2 teaspoons red-wine vinegar
24 paper-thin lemon slices
salt and pepper to taste

Directions:
1. Preheat oven to 450 degrees. Heat the olive oil in an ovenproof skillet just large enough to hold the Bluefish over moderately high heat until hot but not smoking. Stir in the onions, bay leaves, and oregano leaves, and cook, stirring frequently, until the onions are golden, about 15 minutes. Stir in the vinegar, season with salt and pepper, and cook for 1 minute longer.
2. Lay the Bluefish fillets on top of the onions, arrange the lemon slices on the Bluefish, and sprinkle with salt and pepper. Bake the Bluefish until it is just cooked through (it will be white throughout, test it with a paring knife), about 15 minutes, depending on the thickness of the fillets. Place the onions on a serving plate, top with the Bluefish fillets, garnish with oregano sprigs, and serve hot.

Bluefish is for people who want to know that they're eating fish, not for those who feel that milder is better when it comes to seafood. Its strong hearty Flavor, oily texture, and beautiful silvery appearance are distinctive. The key to great Bluefish is freshness; it's at its absolute best when just caught. After a day or two out of the sea, it begins to be unattractive even to Fish-lovers. Use the freshest fish you can find for this utterly simple, utterly delicious dish, in which the lemon is a perfect foil for the richness of the Bluefish. Serves 4

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I will have to keep some this trip and try them out....I assume fresh is the only way, or do they freeze OK, for later cooking??

Look at the recipe page. You can substitute blue fish in the crappie stew recipe. The blue fish with lemon and onions sounds outstanding as well. There are many other recipes in that section for blue fish. I usually eat some type fish 4 or 5 times per week and I would get burnt out on them if all I did was deep fry them. In my freezer there are several packs of blue fish filets frozen in water and I of course prefer fresh on all fish but since I don't get to fish every day I have to settle for frozen. I have checked into the vacuum sealer system but was deterred by the price for the system and the replacement bagging material. When you are living on retirement income you become aware of things like that.

I got a vacuum and use it all the time, for me the extra room the water takes up is less fish to take home once frozen and in the cooler for transport....My Dad used to used saran rap (cling wrap) and that works great too and I will if I don't have the vacuum sealer....main thing is get all the air out to eliminate freezer burn .....

try the saran wrap it does a good job and leaves more room for more fish

I also use saran rap on single filets and then put them in gallon freezer bags but they will not last as long without freezer burn as when frozen in water with all air squeezed out of the bag. This works particularly well on small filets that I get out 1 or 2 at a time for a fish taco lunch. A single whiting or croaker filet is enough for a fish taco on the small size flour tortilla.

Good on the grill, but rolled in cracker crumbs (or even better-crushed potato chips) is hard to beat. Got to have some malt vinegar to splash on 'em also!

Blue salad same recipe as mac salad but just using a different fish actually good and of coarse i am the one to try it ;)

I really like bluefish when it is smoked. Just fillet off the sides and leave the ribcage in. Leave the skin on. Salt and pepper the meat, and add some Tony's or red pepper, too. Add some soaked pecan wood to coals and smoke skin-side down for two to three hours over low heat, maybe 200 degrees. Goes really well with a cold beer.

Fillet, cut out the red meat, season with salt & pepper, drop into flour with a heavy dose of Tony's mixed it, shake, take out of flour mix and drop into hot grease for a few minutes.