Baked Boston Bluefish Food

BAKED BLUEFISH

Steps:

• Preheat oven to 350°F.
• Place fillet skin-side down in foil-lined-roasting pan: Cut a piece of foil large enough to enclose the bluefish fillet. (You can double layer the foil if you are working with thin foil). Place the foil in a roasting pan. Rinse the bluefish fillet and place it in the center of the foil, skin side down.
• Add salt, pepper, lemon slices, butter, herbs: Sprinkle the fillet with salt and pepper. Lay a layer of thin lemon slices on top of the fillet. Arrange pats of butter along the top of the fillet. Lay several sprigs of fresh herbs on top of the butter and lemon slices.
• Add white wine and lemon juice, seal foil packet: Create a boat shape with the foil around the fish so that liquid does not leak out. Pour white wine over the fish, and sprinkle with the lemon juice. Crimp the edges of the foil together so they are relatively sealed.
• Bake: Place in the 350°F oven (or you can put the foil packet on the grill) and bake for 15 to 20 minutes or so, until the fish is cooked through and opaque.

BAKED BOSTON BLUEFISH

Steps:

• Preheat oven to 425 degrees F.
• Oil baking dish and set aside.
• With the fish opened, place parsley, green onion, herbs and celery on flesh and season with salt and pepper.
• Close fish over but do not tie.
• Place in baking dish and sprinkle with oil and lemon juice.
• Bake 14 minutes in the hot oven.

BAKED BLUEFISH WITH SEASONING

Steps:

• Sprinkle fish with salt and pepper.
• Place in baking dish.
• Combine tarragon, thyme, oregano and parsley; sprinke over fish.
• Sprinkle fish with olive oil and bake at 350 degrees F. for 20 minutes, or until fish flakes easily with a fork.

BAKED BLUEFISH

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
• Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
• Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

GRILLED BLUEFISH

Steps:

• Clean and scale fish. Stuff abundant quantities of fresh herbs into the cavity, then add slices of lemon, and chopped garlic. Brush skin on both sides with olive oil, season with salt and pepper, and if desired put into fish-grilling basket and clamp shut. Grill for approximately 6 minutes on each side, turning fish only once. Garnish with more fresh herbs and sliced lemon and serve. Roast potatoes and grilled summer vegetables go well with this dish. Tip: Bluefish caught early in the season, though smaller, are much less oily than those caught later in the summer.;

BAKED BLUEFISH WITH SWEET MUSTARD GLAZE

Steps:

• Preheat oven to 375 degrees. Lightly oil a baking dish large enough to hold the fish in a single layer. Place the bluefish skin side down in the dish.
• In a small bowl, combine the mustard, sugar, tarragon and soy sauce, and spread evenly over the fish.
• Bake about 20 minutes, until the fish is opaque when flaked in the center with the tip of a knife. Serve at once.

BROILED BLUEFISH WITH TOMATO AND HERBS

Steps:

• Preheat broiler. Line rack of a broiler pan with foil.
• Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.
• Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.
• Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.