Bluefish With Herb Stuffing Food

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BAKED BLUEFISH



Baked Bluefish image

A baked bluefish recipe which surrounds the palate with bluefish flavor but not the fat or typically strong bluefish odor. This fish tastes delicious served over cooked rice, egg noodles or on a tossed salad.

Provided by Rick

Categories     Seafood     Fish

Time 1h30m

Yield 6

Number Of Ingredients 8

2 ½ pounds bluefish fillet(s)
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 ½ cups boiling water
½ cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
½ cup minced onion
4 sprigs fresh dill weed

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.

Nutrition Facts : Calories 553.6 calories, Carbohydrate 29.7 g, Cholesterol 162.8 mg, Fat 28.5 g, Fiber 1.4 g, Protein 42.4 g, SaturatedFat 14.2 g, Sodium 845.7 mg, Sugar 3.7 g

BROILED BLUEFISH WITH TOMATO AND HERBS



Broiled Bluefish with Tomato and Herbs image

Categories     Fish     Tomato     Broil     Low Carb     Mayonnaise     Summer     Chive     Dill     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 8

2 lb bluefish or Spanish mackerel fillets with skin, cut into portions if desired
1/4 teaspoon black pepper
1/2 teaspoon salt
1/3 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
3 medium tomatoes (3/4 lb total), cut into 3/4-inch-thick slices

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.

CLASSIC HERB STUFFING



Classic Herb Stuffing image

Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 55m

Yield 18

Number Of Ingredients 9

1 cup butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick® Thyme Leaves
1 ½ teaspoons McCormick® Poultry Seasoning
1 teaspoon seasoned salt
½ teaspoon McCormick® Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth

Steps:

  • Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
  • Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
  • Bake 35 minutes or until heated through and lightly browned.

Nutrition Facts : Calories 614.9 calories, Carbohydrate 103.3 g, Cholesterol 29.6 mg, Fat 14.9 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 7.6 g, Sodium 2468.1 mg, Sugar 11.8 g

HERB-STUFFED BLUEFISH



Herb-Stuffed Bluefish image

Herbs and lemon slices give this bluefish extra flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 5

1 bluefish (2 3/4 pounds), cleaned but otherwise intact
Coarse salt and freshly ground pepper
1 lemon
1 bunch mixed fresh herb sprigs, such as thyme, rosemary, and flat-leaf parsley
Extra-virgin olive oil

Steps:

  • Preheat grill or broiler to high. Season fish with salt and pepper. Cut half the lemon into thin slices, and stuff cavity with lemon slices and herbs. Coat outside of fish with oil.
  • Place fish on grill or rimmed baking pan, and grill or broil until skin is charred and fish is firm to the touch, about 6 minutes. Flip fish, and grill or broil until just cooked through, about 6 minutes more.
  • Let rest 3 minutes. Remove top fillet by sliding a spatula between flesh and backbone (flesh should easily release), then pull out backbone. Remove bottom fillet. Squeeze remaining lemon half over fish, and serve.

CLASSIC HERB STUFFING



Classic Herb Stuffing image

Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.

Provided by Food Network

Categories     side-dish

Time 55m

Yield 18 (3/4-cup) servings

Number Of Ingredients 9

1 cup (2 sticks) butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick® Thyme Leaves
1 1/2 teaspoons McCormick® Poultry Seasoning
1 teaspoon seasoned salt
1/2 teaspoon McCormick® Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth

Steps:

  • 1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
  • 2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
  • 3. Bake 35 minutes or until heated through and lightly browned.

HERB-STUFFED WHOLE FISH



Herb-Stuffed Whole Fish image

"This dish is one of my favorites because it looks like a work of art," says Amanda.

Provided by Amanda Freitag

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 branzino or dorade, scaled and gutted (look for 12- to 14-ounce fish)
Kosher salt and freshly cracked pepper
2 lemons, cut crosswise into paper-thin rounds
1 bunch fresh thyme
1 bunch fresh oregano
1/2 bunch fresh flat-leaf parsley
4 12-inch skewers
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 475 degrees F. Place a large oven-safe saute pan or baking sheet on the lower rack of the oven to preheat.
  • Season the belly cavity of the fish with salt and pepper. Place 2 or 3 lemon slices and a few sprigs each of thyme, oregano and parsley into the cavity of each fish. Really, just fill the cavities with all the lemon and herbs that will fit.
  • Now for the fun part! Close the cavity of each fish by "sewing" a skewer through the skin: Hold the skin together, tucking in the herbs, and weave the skewer up and down through the skin to seal the cavity. The skewer stays in while the fish is cooking. Season the outside of the fish with a generous amount of salt and pepper. Divide the olive oil among the 4 fish and use your fingers to rub it on, coating them well on all sides.
  • Carefully remove the preheated pan from the oven and gently place the fish in it. There should be a searing noise -- that means you're doing it right! Return the pan to the oven and roast the fish for 15 minutes.
  • Remove the fish from the oven and let rest for 2 minutes. Carefully remove the skewers and place the fish (herbs and all) on large plates for serving. Since these are whole fish, be mindful of the bones as you eat, and advise your guests to be careful as well.

LEMON & HERB STUFFING



Lemon & herb stuffing image

Add a citrus zing to your Christmas turkey this year with this zesty, fresh stuffing

Provided by Good Food team

Categories     Side dish

Time 1h10m

Yield Serves 8, plus makes 250g extra to stuff a 5kg turkey

Number Of Ingredients 8

4 tbsp sunflower oil
5 onions , finely chopped
300g white bread , in chunks
25g pack curly parsley
15g pack sage , leaves only
zest 3 lemons , juice of 1
8 cocktail sausages
4 smoked, dry-cured streaky bacon rashers, halved across the middle

Steps:

  • Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions for 10 mins with the pan covered. Put the bread and herbs into a food processor and pulse until you have herby breadcrumbs. Stir into the onion pan along with the lemon zest and juice and plenty of seasoning. Set aside 250g to stuff the turkey, then press the remainder into a well buttered baking tin or dish, about 20 x 30cm, or use 2 smaller tins if that's all that you have.
  • Wrap half a bacon rasher around each sausage. Score the stuffing into 8 rectangles, then sit a sausage on top of each. Cover with foil and cook for 20 mins. Uncover, then roast for 20 mins more or until the sausages and bacon are golden and the stuffing golden and sizzling.

Nutrition Facts : Calories 142 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.67 milligram of sodium

BLUEFISH WITH HERB STUFFING



Bluefish with Herb Stuffing image

Fresh bluefish, meaty and flavorful, is ideal for grilling. Pancetta slices, tied around the herb-stuffed fillets, keep the fish from sticking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 15

2 whole bluefish fillets from same fish (3 1/2 to 4 pounds total), skin on, rinsed and patted dry
Coarse salt and freshly ground pepper
3/4 cup (1 1/2 sticks) unsalted butter
1 cup finely chopped celery (about 2 stalks)
1 cup finely chopped fennel (about 1 small bulb)
1/2 cup finely chopped shallots (about 2 medium shallots)
2 garlic cloves, minced
1 cup shiitake mushrooms (stems removed and discarded and caps cut into 1/2-inch pieces)
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh basil
2 tablespoons finely chopped fresh sage
1/2 cup dry white wine
1 loaf crusty Italian bread, crust removed and discarded, and inside cut into 1/2-inch cubes (about 3 cups)
3/4 pound pancetta, bacon, or meaty salt pork, sliced into 24 pieces the thickness of regular bacon
Lemon wedges, for serving

Steps:

  • Heat grill. Season fish with salt and pepper. In a large skillet over medium heat, melt butter. Add celery, fennel, shallots, and garlic. Cook, stirring occasionally, until translucent, about 5 minutes.
  • Add mushrooms to skillet. Cook, stirring occasionally, until tender, about 4 minutes more. Stir in herbs and wine. Reduce heat to low, and simmer 2 minutes. Transfer mixture to a large bowl, and stir in the bread cubes. Season with salt and pepper, and let cool.
  • Lay first fillet, skin side up, on a clean work surface. Cover with half of the pancetta slices, and carefully flip over. Mound stuffing neatly on top of the fillet. Place second fillet on top, skin side up, and cover with remaining pancetta. Tie the stuffed fish securely with kitchen twine at 1-inch intervals. Replace any stuffing that falls out during the process, and make sure that all pancetta is kept in place by the twine.
  • Grill stuffed fish over medium heat until pancetta is charred, 5 to 10 minutes per side, using two spatulas to carefully turn fish. Cover grill, and continue cooking fish until just done throughout (fish will be opaque), about 15 minutes more. Transfer to a serving platter. Serve warm with lemon wedges.

FAST VIETNAMESE CARAMEL BLUEFISH



Fast Vietnamese Caramel Bluefish image

The first bluefish catch marks the beginning of summer in the Northeast, where the rich-tasting fish are plentiful, inexpensive and sustainable. Bluefish are best enjoyed very fresh, so make sure to get yours from a reliable source. Eaten within a day or two of catching, the flesh is sweet and flaky, with a deep ocean flavor. In this recipe, fillets are simmered in a brown sugar, ginger and soy sauce mixture that mimics the peppery flavors of a classic Vietnamese caramel fish, but without having to make caramel. The result is complex, tangy, slightly sweet and comes together in under 30 minutes. And if you can't get bluefish, other full-flavored fillets can be substituted. And if you can't find lemongrass, use strips of lemon or lime zest instead.

Provided by Melissa Clark

Categories     dinner, lunch, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

4 (6-ounce) skin-on bluefish fillets (or substitute mackerel, trout or thin salmon fillets)
1 tablespoon peanut, grapeseed or safflower oil
1 stalk lemongrass, or use lemon or lime zest (see note)
1/3 cup light brown sugar
2 tablespoons Asian fish sauce
1 1/2 tablespoons soy sauce
1 teaspoon grated ginger
1/2 teaspoon black pepper
Sliced scallions, as needed
Thinly sliced jalapeño, as needed
Fresh cilantro, as needed
Cooked rice, for serving (optional)

Steps:

  • Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
  • Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
  • Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
  • Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.

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