BLUEFISH WITH FENNEL AND TOMATO SAUCE
Steps:
- Discard the feathery green tops of the fennel, core and cut the bulb into 1inch pieces. Heat 2 tablespoons of the olive oil in a 9inch skillet. Add the fennel, garlic, orange rind, fennel seeds, liquor, salt and pepper. Cover and simmer, over medium heat for 10 minutes.
- After 10 minutes add the tomatoes, recover and simmer for 10 minutes longer. Remove the cover and check the liquid in the pan. If there is a good deal remaining, evaporate it until the mixture look syrupy. Remove the orange rind. Turn the heat off and stir in the butter. Season to taste with salt and pepper; cool to room temperature.
- Season the bluefish fillets with salt and pepper, and set them, skin side down in a generously buttered baking/serving dish large enough to hold the fillets in a single layer. Spoon the cooled vegetable mixture over the fish, cover with foil and store in the refrigerator for up to 12 hours.
- To bake and serve, remove the fish from the refrigerator 30 minutes before baking. Preheat the oven to 375 degrees and bake 20 to 25 minutes covered with foil until the center no longer looks translucent but opaque. Remove from oven and serve; garnish with yellow bell pepper and chives.
BROILED BLUEFISH WITH TOMATO, OLIVE, AND CAPER COMPOTE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 main course servings
Number Of Ingredients 14
Steps:
- Make the compote. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
- Remove from the heat and stir in the lemon juice and parsley. Set aside covered with foil to keep warm.
- Place a rack 5 inches from the broiler element and preheat.
- Prepare the fish. Using a sharp knife, slash the bluefish skin to form cross-hatch marks. Transfer the fillets to a foil-lined baking sheet and brush all over with the oil. Season with salt and generously with pepper. Broil the fish skin-side down, until just cooked through, about 5 minutes. (If the skin comes loose during cooking, you may remove and discard it.)
- Using a metal spatula, transfer the fillets to 4 warmed plates and top with the compote. Serve immediately.
BROILED BLUEFISH FILLETS WITH FENNEL MAYONNAISE
Categories Fish Garlic Broil Quick & Easy Mayonnaise Lemon Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Preheat broiler and oil a shallow baking pan large enough to hold fillets in one layer.
- Make fennel mayonnaise:
- In a dry small skillet toast fennel seeds over moderate heat, stirring, until fragrant. Mince fennel seeds and garlic with salt and in a small bowl stir together with mayonnaise, lemon juice, and pepper to taste.
- Arrange fillets in pan and spread fennel mayonnaise evenly over tops. Broil fillets 3 inches from heat until just cooked through, about 7 minutes.
SUZANNE HART'S BLUEFISH WITH GARLIC MAYONNAISE
Provided by Kathleen Beckett-Young
Categories dinner, easy, quick, main course
Time 20m
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat the broiler to high.
- Broil the garlic cloves until they are tender, peel the skins and mash to a paste.
- Add the paste, vermouth and horseradish to the mayonnaise. Stir in the cream and blend well.
- Select a flame-proof baking dish large enough to hold fish in one layer. Coat both sides of the fillets with the garlic mayonnaise and place in the dish, skin side down. Place under broiler about 5 inches from the heat. Cook 5 to 7 minutes, depending on the thickness of the fillet. The fish is done when it flakes easily with a fork.
- Sprinkle with tarragon and serve immediately. Serve additional garlic mayonnaise on the side.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 33 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 0 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 385 milligrams, Sugar 2 grams
BLUEFISH DIJONNAISE
Provided by Sam Sifton
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place a large cast-iron griddle or ovenproof skillet under the broiler and preheat until very hot, at least 10 minutes.
- Meanwhile, combine the mayonnaise, mustard and thyme in a small bowl.
- Generously season the fillets with salt and pepper. Paint one side of each fillet thickly with the mustard mixture.
- Place the fish in the skillet, painted side up, and broil until the coating is brown and bubbling, 3 to 4 minutes.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 3 grams, Sodium 457 milligrams, Sugar 0 grams, TransFat 0 grams
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.
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- Preheat the broiler. In a small bowl, whisk the mayonnaise with the lemon juice, then stir in the garlic and herbs. Spoon half of the mayonnaise into a small bowl and set aside for serving.
- Lightly oil a baking sheet and set the bluefish on it, skin side down. Season the fillets with salt and brush them with the remaining mayonnaise. Broil 4 to 6 inches from the heat for about 8 minutes, shifting the pan once, until the fish is just cooked through and the mayonnaise is blistered in spots. Serve immediately with the reserved mayonnaise.
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