Bluefish

[kyfisherman]

The how to on bluefish, good fried?

[PBFisher]

difficult fish to cook imo

Don't like contradicting a fine chef, but this is easy. For 1 lb. fillets, preheat oven to 400. Place each fillet on large sheet of heavy duty aluminum foil. salt and pepper to taste. cover each fillet with one clove of galic thinly sliced. Over the garlic cover with slices of lemon. over this place several pats of butter. Fold aluminum to make a leak proof package. bake for 20 minutes. carefully open the packages to expose the fillets and broil for about 2 minutes to lightly brown the fillets. Enjoy!

[bassZooKa]

Bluefish get kind of gamey over a certain size, but fish in the 1-3 pound range are good . I bread the fillets with a little flour, fry em up in olive oil and fresh garlic, and use cajun seasoning with this fish.

[kyfisherman]

thanks everyone, i never really heard much about them you know as far as being good eaters. I was reading on the net about people slaying bluefish in June up on Hutchinson island, and I thought they were more of a winter fish.. I just thought I'd see if they could be prepared easily in the condo.

[Lomax]

... Make beer batter, drop the fillets in,... then drop them in the deep fryer.

Simple and tasty.

[PBFisher]

Thanks for the corrections. That was pretty much from memory. Depends on how thick the fillet is. 5 minutes to broil. Yeah ok. Glad you liked it.

[Cookinman]

difficult fish to cook imo

Don't like contradicting a fine chef, but this is easy. For 1 lb. fillets, preheat oven to 400. Place each fillet on large sheet of heavy duty aluminum foil. salt and pepper to taste. cover each fillet with one clove of galic thinly sliced. Over the garlic cover with slices of lemon. over this place several pats of butter. Fold aluminum to make a leak proof package. bake for 20 minutes. carefully open the packages to expose the fillets and broil for about 2 minutes to lightly brown the fillets. Enjoy!

tried last night your recipe with a bluefish fillet, just one word, awesome!
i just changed lemon with rosemary (used what I had available in my fridge) and used lemon pepper, only thing, I had to cook it for 30 minutes at 400 because after 20 it was still rare, then 5 minutes in the broiler and it was perfect

A Good recipie for any fish to be sure !!
I like a simple broil ALOT. A trick to cut straight oven time as 30 mins at 400 sounds like alot( actual oven temps vary greatly)

Always preheat oven !
I like to get the roasting pan ready with aromatics or whtever seasonings / Herbs / veggies to be used, then I will get saute pan with a small amount of oil and browned butter to just Pre Smoke heat. Season Filet with salt and fresh cracked pepper
Dredge filet in AP Flour / shake excess.

Place in saute pan, 30 seconds or untill seared
Turn, 30 secs more.

Remove plave in pan, pouch, dish, whatever then bake.

this does 2 things. It sears the outside quickly locking in moisture that would have leaked out during a slow baking process. I never bake anything without a quick pan sear of the outside - Makes a HUGE difference.



Another note - Use BlueFISH not Blue RUNNERS for this and it will be better. Small Runners will work - But will be a tad fishier. I use runners for smoked fish dip after removing the bloodlines, but that is a different recipie.


Lomax- = Parts Beer and Flour with whatever seasonings you like is a GREAT and simple way to make delicuios tasty treats. ( 12 oz brew to about 1.5 C AP Flour)

One of my favorite way's to fry is that method.

MUST make homemade tarter sauce though IMHO.....lol

Also can season flour first with anything you like - Old Bay, Dry Mustard, A Bottle of Tobasco ( stormy - thanks for that one ! ) Cilantro and Lime for a nice touch ( Careful as the lime juice acidity fooks with the chemistry a bit ) OR nothing......

KEY FACTOR here is to CHILL the batter down thoroughly for BEST Results before the DIP and FRY. I place bowl o batter in freezer like 10-15 mins before the coating french frey cut pieces of filet ( I Like fingers ) and dropping in 375-400 oil. Hotter temps reduce oil absorbtion because outside of coatsing what? SEARS and prevents a big oil soakup....lol

Trick here is to cut fish thin enough so it cooks in equal time as the batter as to not burn I like 1/2 in ch by 1/2 inch by 4 inch pieces ( Or basically anv Macherak filet split down middle, then pieces split again longways.

[Lomax]

... I do not bother cutting fillets that size into fingers, unless it is for a reason. They are thin enough to cook thru. But, if I am doing fresh grouper, or other species that are thick in the fillet size, then I do the fingers. A fresh spicey honey mustard is a good dipping sauce to use also.

Now I have the taste for some fresh Conch Fritters.

[Cookinman]

Now I have the taste for some fresh Conch Fritters.

I will sharpen the grinder blades......

[Lomax]

... No need. I have connections already.