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About Bluefish

Much of the bluefish caught by commercial
fishermen are an incidental catch. Average size is 3 to 6 pounds, but they can grow to over 12 pounds. The flesh is soft, with moist flakes. Moderately oily, it has a distinct assertive flavor. A small bluefish, (one to two pounds), is called a “snapper”, not to be confused with true snappers. These juveniles feed mostly on crustaceans and have a more delicate sweet flavor. For a milder flavor, bluefish should be cooked without the skin. It is delicious smoked or grilled in foil.

ChefFishTales

Broiled Bluefish with Basil Marinade

Marinade:
½ cup fresh basil leaves
¼ cup fresh parsley
¼ cup vegetable oil
1/3 cup white wine vinegar
3 tablespoons grated fresh romano cheese
3 cloves garlic
fresh black pepper

Mix all marinade ingredients in blender. Marinade fillets in shallow pan for ½ hour.Remove fillets from marinade. Broil in oven for three minutes. Flip fillets over and broil other side for 3 minutes longer, until flesh is done when tested with fork. (it will turn opaque) Serve immediately.

Marinade:
½ cup fresh basil leaves
¼ cup fresh parsley
¼ cup vegetable oil
1/3 cup white wine vinegar
3 tablespoons grated fresh romano cheese
3 cloves garlic
fresh black pepper

Mix all marinade ingredients in blender. Marinade fillets in shallow pan for ½ hour.Remove fillets from marinade. Broil in oven for three minutes. Flip fillets over and broil other side for 3 minutes longer, until flesh is done when tested with fork. (it will turn opaque) Serve immediately.

ChefFishTales

Braised Bluefish with Red Onion

2 skinned bluefish fillets
Flour, seasoned with salt and fresh black pepper vegetable oil
2 medium red onions, thinly sliced
3 tablespoons red wine vinegar

Rinse fillets. Dredge in flour and shake off excess. In a hot skillet with a little vegetable oil, pan braise fillets, three minutes each side, until done when tested. Place on oven proof platter, and place in warm oven. (250 degrees)In one tablespoon oil, sauté onions until lightly browned, about 10 minutes. Add vinegar and continue cooking one minute more. Spoon onion mixture over fillets and let sit in oven 5 minutes. Serve warm.

2 skinned bluefish fillets
Flour, seasoned with salt and fresh black pepper vegetable oil
2 medium red onions, thinly sliced
3 tablespoons red wine vinegar

Rinse fillets. Dredge in flour and shake off excess. In a hot skillet with a little vegetable oil, pan braise fillets, three minutes each side, until done when tested. Place on oven proof platter, and place in warm oven. (250 degrees)In one tablespoon oil, sauté onions until lightly browned, about 10 minutes. Add vinegar and continue cooking one minute more. Spoon onion mixture over fillets and let sit in oven 5 minutes. Serve warm.

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Bobby-Flay

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