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I used to have a recipe that made bluefish taste just like Maryland blue crab dip using Chesapeake Old Bay Seasoning. I remember soaking the fillets overnight in saltwater to help eliminate some of the oily fish taste.
I did some searching and couldn't find that particular recipe even though I remember a lot of it. Instead of misleading anybody with that recipe, I have a C&P of somebody else's recipes.
Enjoy:
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We bought a boat this summer and have been spending a lot of time on Long Island Sound. My husband has started fishing and has become quite adept at catching bluefish. But I am running out of recipes. Here are the ones I have, anothers would be greatly appreciated.
FISHERMAN’S WIFE’S BLUES
Blue Fish Fillets 2-4
½ cup Mayonnaise
2-3 tsp fresh lemon juice
Fresh herbs like parsley, basil, lemon thyme
1-2 cloves fresh finely chopped garlic
Optional ½ tsp curry
Put on a B B King or Bonnie Raitt or Leadbelly record. Think about all the fish that got away. Now you’re in the mood to cook this fish!
Mix all ingredients except the fish of course.
Prepare a medium hot grill or pre heat the oven to 375
Place the fish on an aluminum tray covered with foil skin side down
Put some of the mayo mixture on top of the fillets. The oil in the mayo actually draws out the oil in the fish while it cooks! You can put some paprika on the mayo if you like
Grill or cook the fish until the topping is puffy and brown and the fish is cooked through. Put the lid down over the grill!
Now you’ve really got the blues!
Brined Bluefish
To brine 2 pounds of bluefish fillets, prepare a solution of 1 cup of kosher salt, 2 cups of water, 2 bay leaves, and a dozen fresh thyme or marjoram sprigs in a saucepan. Simmer for 5 minutes until the salt dissolves. Let it cool to room temperature, then stir in a quart of cold water and a dozen ice cubes. After the ice cubes melt, pour the solution over the fish in a nonreactive container (glass, stainless steel, or porcelain), and refrigerate it for an hour. Pat the fillets dry before cooking. Peterson says not only will this give the bluefish a milder taste. it will improve the texture, as well.
Chip's Grilled Bluefish #95117 Recipezaar
recipe by Wendy10
Nothing like fresh caught Blues on a Cape Cod summer day. This recipe comes from our son Chip who loves to fish, he says it comes from someone at his work who is Portuguese. It would work with other types of fish too but Bluefish is the best. Don't worry about the mayonnaise, it will completely disappear. It's easy to prepare and best of all, easy to clean up.
2-3 servings
30 minutes 15 mins prep
1 lb bluefish fillets, with the skin on
3/4 cup Hellman's mayonnaise, or other good brand,not fat free
1-2 large onion, cut into 1/4 to 1/2 inch slices
2 teaspoons fresh lemon juice, to taste
pepper
Old Bay Seasoning or cajun seasoning (optional)
Preheat Grill.
Lay pieces of Bluefish, skin side down, on UNGREASED aluminum foil.
Allow enough foil to make a package, sealed at the ends and folded at the top, allowing room for fish to steam.
Spread mayonnaise over the top of the fish, it should be very thick, if needed add more, the fish should look like a thickly frosted cake.
Lay onion rings on top of fish in several layers, sprinkle with seasonings.
Sprinkle with pepper and optional spices, drizzle lemon juice over top.
Bring together foil and fold to make a seal lengthwise over fish, fold in ends.
Remember to keep air space on top of fish.
Place fish on preheated grill, close cover.
Grill at medium-high heat, about 350-375 for 15 minutes, depending on thickness if fillet.
After 15 minutes, carefully open package to check for doneness, you want it just barely done.
Fish is done if it is opaque and flakes easily with a fork.
Leaving foil wide open, use a sharp knife or two tined fork to make several holes in the bottom of the foil.
Without disturbing the fish too much, make a few holes right through the fish and through the foil.
Close the cover to the grill and allow the juices and mayonnaise to drip through the foil onto the fire, this will get very smokey but you get that delicate smoked flavor.
After a few minutes of "smoking", remove foil and fish by just sliding if off the grill on to a platter or lifting it, foil and all carefully as not to break it.
Using a large spatula, gently slide fish off the foil onto a serving plate, the skin of the fish will stay stuck to the foil.
Enjoy
Bluefish in ParchmentBack
Recipe 31272 of 281476
Title: Bluefish in Parchment
Keys: Fish Entree
Yield: 4 Servings
Ingredients:
1 tbl + 1 tsp Margarine, tub
. style, reduced calorie
1/2 cup Scallions, chopped
1 cup Mushrooms, thinly sliced
1 cup Red bell pepper, thinly
. sliced
1/4 tsp Dried savory
1/4 tsp Dried marjoram
4 x Parchment paper (12" squares
. or aluminum foil
1 1/2 cup Barley, cooked
1 1/2 cup Snow peas
1/2 cup Wild rice, cooked
4 x Bluefish or salmon fillets
. 3 to 4 oz each
1/4 tsp Salt
Method:
1. In medium nonstick skillet, melt margarine. Add scallions; cook, stirring
frequently, 2 minutes. Add mushrooms, pepper, savory and marjoram; stir-fry 4
minutes, until just tender, set aside.
2. Preheat oven to 400 F. Cut each parchment square into a large heart shape and
place on work surface. In medium bowl, combine snow peas, barley and rice.
Divide barley mixture equally over one half of each heart; place bluefish on top
of barley. Divide vegetables equally over bluefish; sprinkle with salt.
3. Fold parchment loosely to enclose filling. Starting at one end turn edges
together in overlapping folds to make a tight seal. Place packets on baking
sheet. Bake 12 minutes, until puffed.
4. To serve, place packets on dinner plates; slit open carefully and fold top
parchment back.
Broiled Bluefish with Lime MustardBack
Recipe 36751 of 281476
Title: Broiled Bluefish with Lime Mustard
Keys: Fish Ocean Main Dish Seafood Citrus
Yield: 4
Ingredients:
1 1/2 lb bluefish - (2 fillets) skinned, or
with skin on, scaled
1/2 cup Dijon or coarse-grained mustard
Juice and grated zest of 1 lime
1 tbl olive or peanut oil
1 med to large fresh ripe tomato coarsely chopped
Salt to taste
Freshly-ground black pepper to taste
Lime wedges
Method:
Mix together the mustard, lime juice and zest, salt and pepper. Preheat the
broiler pan with the oil, and lay the bluefish on it. Brush it with the
mustard-lime mixture. Broil about 6 inches from the heat source for 6 to 10
minutes, depending on the thickness of the fish (bluefish is white throughout
when done; peek between the layers of the flesh with a thin-bladed knife).
Sprinkle with the tomato and return to the broiler for 1 minute. Serve
immediately, with lime wedges.
This recipe yields 4 servings.
Montauk Baked BluefishBack
Recipe 168390 of 281476
Title: Montauk Baked Bluefish
Keys: Fish Ocean Main Dish Seafood
Yield: 6
Ingredients:
2 lb bluefish or other fish fillets fresh or frozen
1 tsp salt
1/4 tsp freshly-ground black pepper
1/3 cup melted margarine or butter
3 tbl lemon juice
1/2 tsp thyme
Method:
Cut into serving-size portions. Sprinkle with salt and pepper. Put fish in a
well-greased 2-quart baking dish. Combine margarine, lemon juice, and thyme.
Pour over fish.
Bake in a moderate oven, 350 degrees, for 10 to 15 minutes, checking for change
in translucency or until fish flakes easily.
This recipe yields 6 servings.
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