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Thread: Need a Blue fish receipt

  1. #1
    14 pointer DeerSniper's Avatar
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    Need a Blue fish recipe

    Went out on the black hawk sunday with my son. Didn't get any striper but got a blue. Just wondering if anyone has a good recipe to make it taste any better?
    Last edited by DeerSniper; 06-15-2010 at 02:34 PM.

  2. #2
    14 pointer Jimfire85's Avatar
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    You looking to cook it in the oven or do you have a smoker?

  3. #3
    14 pointer DeerSniper's Avatar
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    Quote Originally Posted by Jimfire85 View Post
    You looking to cook it in the oven or do you have a smoker?
    Wish I had a smoker I've had it smoked and it was the best so far. I was thinking grill or oven. Maybe even stuffed?

  4. #4
    Super Moderator Deadeye Logun S16 Champion, Backyard Shootout Champion TooManyHobbies's Avatar
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    Do you do any trapping? Great coon bait. I hear it's good in the garden too.
    NOBODY EVER SHOT BAMBI....they shot his momma.

  5. #5
    Tablespoon of mayo slather over fillets salt pepper onions roll up in foil put on the grill. heres a tip if your going to keep and eats blues bleed them right away then throw on ice cut them just infront of the gills on the bottom side of fish.

  6. #6
    smokepole
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    Bluefish With Apples And Mushrooms Recipe

    Ingredients

    * 1 bluefish
    * 3 apples, peeled, cored, sliced
    * pound mushrooms, washed, sliced
    * 1/3 cup water
    * 2 tablespoons butter
    * Seasonings to taste

    Instructions

    1. Put all ingredients in a baking dish.
    2. Bake in moderate oven for about 20 minutes.
    3. Then serve.


    Grilled Bluefish

    Nothing like fresh caught Blues Don't worry about the mayonnaise, it will completely disappear. It's easy to prepare and best of all, easy to clean up.

    SERVES 2 -3

    * 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)

    1. Preheat Grill.

    2. Lay pieces of Bluefish, skin side down, on UNGREASED aluminum foil.

    3. Allow enough foil to make a package, sealed at the ends and folded at the top, allowing room for fish to steam.

    4. 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.

    5. Lay onion rings on top of fish in several layers, sprinkle with seasonings.

    6. Sprinkle with pepper and optional spices, drizzle lemon juice over top.

    7. Bring together foil and fold to make a seal lengthwise over fish, fold in ends.

    8. Remember to keep air space on top of fish.

    9. Place fish on preheated grill, close cover.

    10. Grill at medium-high heat, about 350-375 for 15 minutes, depending on thickness if fillet.

    11. After 15 minutes, carefully open package to check for done ness, you want it just barely done.

    12. Fish is done if it is opaque and flakes easily with a fork.

    13. Leaving foil wide open, use a sharp knife or two tined fork to make several holes in the bottom of the foil.

    14. Without disturbing the fish too much, make a few holes right through the fish and through the foil.

    15. 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.

    16. 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.

    17. 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.

    18. Enjoy.



    Bluefish Rolls

    Ingredients

    2 pounds bluefish fillet, 12 inches long

    1 cup white wine

    3/4 teaspoon salt

    1/2 teaspoon lemon pepper

    1 teaspoon oregano

    1/2 cup parsley leaves chopped

    1/2 cup almonds crushed

    12 each cherry tomatoes

    3 cups noodles cooked

    1/4 cup parsley leaves finely chopped

    1/4 cup romano cheese

    1 tablespoon olive oil

    1 pinch lemon pepper

    Directions

    Preheat oven to 400 degrees.

    Soak fish strips in wine for 5-10 minutes in fridge.

    Mix in small bowl spices, parsley and almonds.

    Dip fish in mixture, then roll each strip around cherry tomato.

    Place rolls on lightly oiled baking dish.

    Bake for 10-14 minutes.

    Prepare noodles while fish is baking.

    Drain and add parsley, cheeze, oil and pepper.

    Place fish rolls on noodles and serve.

    Also for: trout, amberjack, spanish mackerel


    Grilled Bluefish With Eggplant

    Ingredients:

    4 Bluefish Fillet pieces (about 6 oz each)
    2 Cloves Garlic, minced
    1 large red Bell Pepper, cored, seeded and quartered
    1/2 Eggplant, trimmed and cut into 1/2 slices
    1/2 cup Olive Oil
    1/4 cup Mint, minced
    Salt and black Pepper - to taste


    Directions:
    Preheat outdoor grill. Combine olive oil, mint and garlic; brush on eggplant slices and bell pepper and grill until tender (6-8 minutes), turning a few times. Set aside to cool; brush oil mixture over Bluefish Fillets, season with salt and pepper and grill until just opaque through (8-12 minutes), turning fish once.

    Meanwhile, cut eggplant and bell pepper into strips and put in bowl; drizzle remaining oil mixture over; season with salt and pepper and mix well. Arrange Bluefish on plates, spoon eggplant salad alongside and serve.

  7. #7
    14 pointer DeerSniper's Avatar
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    Quote Originally Posted by TooManyHobbies View Post
    Do you do any trapping? Great coon bait. I hear it's good in the garden too.
    Haha I should take the class!



    Quote Originally Posted by boulder bass View Post
    Tablespoon of mayo slather over fillets salt pepper onions roll up in foil put on the grill. heres a tip if your going to keep and eats blues bleed them right away then throw on ice cut them just infront of the gills on the bottom side of fish.

    I've herd that before I'll deffinatly try bleeding them next time I forgot to do that this time.

  8. #8
    smokepole
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    Here are a few recipes on how to prepare bluefish. Some people like it others do not. But here are a few different ways I found on the web to cook it. Hope you enjoy them.

    UNCLE NEDLEY'S BLUEFISH
    SERVES 2
    FROM NED WEBSTER


    Aluminum foil
    1/2 cup (1 stick) salted butter
    2 8-ounce bluefish fillets
    1 yellow pepper, thinly sliced
    1 red onion, thinly sliced
    1 ripe tomato, thinly sliced
    1/4 cup white wine
    1 lemon or lime, cut in half

    Set the oven at 350 degrees or heat a gas or charcoal grill.

    Tear off two long pieces of foil. Cut the butter into thin slices and distribute evenly on one-half of each piece of foil, then place the fillets on top of the butter. Divide the pepper, onion, and tomato slices and place on top of the fish. Fold the remaining half of the foil over the food and crimp two of the sides tightly, forming a packet that is open on one end. Pour half of the wine and the juice of half of a lime or lemon into one packet, then crimp the remaining side closed. Do the same to the other packet.

    If cooking in an oven, bake the packets for 15 minutes. If cooking on a grill, check the fish after 5 minutes by opening a packet and testing the flesh with a fork; when it flakes easily, it's done. Serve immediately.

    GRILLED BLUEFISH WITH ROASTED CORN RELISH
    SERVES 4
    FROM RICH VELLANTE


    2 ears corn, shucked
    1 red bell pepper, cut into small dice
    2 tablespoons fresh cilantro, chopped
    Juice of 1 lime
    1 tablespoon sugar
    1 teaspoon red pepper flakes
    2 tablespoons olive oil, divided Salt and black pepper, to taste 4 8-ounce bluefish fillets

    Heat a gas or charcoal grill.



    On a hot grill, roast corn until golden brown. Allow ears to cool, then cut the kernels from each. In a small bowl, toss corn with bell pepper and cilantro. Add lime juice, sugar, red pepper flakes, 1 tablespoon of olive oil, and 1 teaspoon of salt and toss. Set aside.

    Brush fillets with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Place on a hot grill, skin side up, and grill for 5 minutes. Using a spatula, flip the fillets and continue grilling for another 5 minutes, until done.

    Serve with the roasted corn relish.

    BROILED BLUEFISH WITH GARLIC BUTTER
    SERVES 4
    Adapted from the Summer Shack Cookbook from Jasper White


    1/4 cup (1/2 stick) butter
    1/4 cup fresh parsley, chopped
    2 cloves garlic, minced
    4 8-ounce bluefish fillets
    1 tablespoon olive oil
    Salt and pepper, to taste
    Lemon wedges (for garnish)
    Fresh parsley (for garnish)

    Adjust the broiler rack to about 6 inches from the source of heat and turn on the broiler. Line a heavy sheet pan with aluminum foil. In a bowl, combine butter, parsley, and garlic and set aside.

    Using a sharp knife, make diagonal incisions (about 1/2-inch deep in the thickest part and three-quarters of an inch apart) across the skin side of each piece of fish. Coat the fish with oil before arranging the pieces skin side down on the pan. Season with salt and pepper.

    Place the pan under the broiler and cook the fillets for 6 minutes. Remove from the broiler and spoon a quarter of the butter mixture onto each fillet. Return to the broiler and cook for 2 to 3 minutes more, until the fish is firm. Remove from the broiler and transfer to plates. Serve with lemon wedges and parsley.


    BLUE FISH CHOWDER
    3 slices bacon, cut in 1" pieces
    2 med. onions, chopped
    1 lb. bluefish fillets, cut in 1" pieces
    2 lg. potatoes, peeled & cubed
    1 c. chopped celery
    3 c. water
    2 tbsp. fresh parsley (if dry)
    1 1/2 tsp. salt
    1 1/2 tsp. pepper
    3/4 tsp. dried whole tarragon
    1/2 tsp. dried whole basil
    1/2 tsp. rosemary, crushed
    3 tbsp. butter
    3 tbsp. all-purpose flour
    1 (12 oz.) can evaporated milk
    Partially cook bacon in large Dutch oven over medium heat until slightly browned; add onion, cook until onion is tender and bacon is crisp. Add bluefish and cook, stirring occasionally 4 to 5 minutes or until fish browns. Add potatoes, celery, water and seasonings; simmer 20 minutes or until potatoes are tender.
    Melt 3 tablespoons butter in heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; then cook on medium heat, stirring constantly until thick and bubbly. Stir white sauce into fish mixture, simmer, stirring occasionally for 20 minutes or until thickened.
    I like to add some shrimp to this about 5-6 mins before serving it or until the shrimp turn a nice pink color.

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