Place the scallions, garlic, chili pepper, cilantro, mint and tomatoes on top of the fish. Brush the fish with olive oil and sprinkle with salt and pepper. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4. I really hope you give it a try!Īnd if you ever find yourself in Rhode Island and are looking for a fishing adventure with a great captain, I highly recommend Captain Dave of Irish Jig Charters…find out more about them here. Place the fillets on a large baking dish or jelly roll pan. Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. While finding bluefish at your local fishmonger may be difficult, the sauce included in the recipe below would work with any whitefish (think cod, scrod, haddock, swordfish). I was VERY pleasantly surprised by taste and texture of the bluefish, as were my parents whom I invited over for dinner to eat Stu’s share! The bonus was that there was an extra portion of fish and sauce for my desk lunch the next day, which I ate over a salad and enjoyed just as much, if not more, as the sauce made for a wonderful salad dressing. The fish did look a bit prettier after applying the sauce (and a few lemon slices)!Īfter baking, the bluefish turned white and firm (similar to swordfish)…and the sauce thickened… ![]() Although, the color of the raw fish is a bit off-putting! I used homemade mayo, French’s spicy brown mustard (which is Whole30 compliant), lemon juice, salt and pepper!Īnd it turns out that the above combo was the perfect sauce to pair with this fish which turned out NOT to be gamy, or oily as people had alleged (I think the fact that it was less than 24 hours old helped). I settled on a Whole30/Paleo twist on a dijonnaise recipe which seemed to be the most popular way to enjoy bluefish. Not to be deterred, we had the captain clean, fillet and skin the fish for us (sorry for the blurry pic but we were heading back to shore at full steam when I took this with my I-phone) and I took my portion home determined to figure out how to make it tasty…Īfter doing a bit of research, I realized that I had to cook the fish right away, or risk it becoming gamy. Below is me, exhausted, after bringing in my first fish of the day! (I’m not posting pics of my friends as I don’t know that they want to be featured on my food blog!) At that point, I though yuck…I really hope we catch something else!īut after several hours on the water, a bit of good spirited trash talking and a few arguments as to whose was bigger (wink, wink) we caught 14 big bluefish between the 6 of us. Even worse, it was said to be an ‘oily’ fish, that tends to be gamy, with blue meat. Broiled bluefish with garlic herb butter: fish is broiled then topped during the last few minutes with a mix of softened butter, parsley, chives, garlic, shallot, and cayenne. And despite the fact that Stu hates seafood, and the smell of the sea in general, we knew that we would have an amazing time and lots of laughs with some great friends.Īs we set out (after taking some Dramamine, of course) we were told that we were likely to catch bluefish…said to be a strong, muscled fish with teeth big enough to take off your finger if you aren’t careful (this fun fact was provided after one of us went to pick-up their catch for a photo-op!). Being able to take a half day off work in order to head out on a fishing charter is one of them. Sprinkle the fish with parsley and serve with lemon.Living in New England has it’s drawbacks (snow, and lots of it), but it also has it’s perks. ![]() ![]() If you cooked it skin side down, slide a wide spatula between the skin and flesh of the fish, so the skin stays in the pan. If the crumbs are not golden, turn on the broiler and slide the dish under it for 2 minutes, watching it carefully so the crumbs do not burn.Ħ. Two additional suggestions 1.Remove all dark meat from fillets 2.Marinate for 2 to 2 1/2 hours 3. Bake the fish for 12 to 15 minutes or until the crumbs are golden and the fish is cooked through. Press the crumb topping onto the skin or flesh of the fish.ĥ. ![]() In a bowl, combine the panko, olive oil, paprika, garlic, salt, and pepper. Sprinkle the fish with oil, salt, and pepper.Ĥ. Set them in the dish, skin side up if you’re adding crumb topping to the skin, or skin side down if you’re adding topping to the flesh.ģ. Cut the bluefish into 4 even-size pieces. Olive oil (for sprinkling)2pounds boneless bluefishSalt and pepper, to taste1cup panko¼cup olive oil1teaspoon hot or sweet paprika, or smoked paprika1clove garlic, finely chopped2tablespoons chopped fresh parsley1lemon, cut into 4 wedges (for serving)ġ.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |