Top Rated Bluefish Recipes

by
Dancer^
Try Bluefish Casserole from Food.com. - 20726
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This preparation is a delicious, easy alternative to grilling bluefish.
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by
Rick
A baked Bluefish recipe which surrounds the pallet with bluefish flavor but not the fat or typically strong bluefish odor. This fish tastes delicious served over cooked rice, egg noodles or on a tossed salad.
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Cooks in eastern Long Island have been wrapping bluefish, both whole and in filets, in bacon or slices of salt pork for centuries.
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by
Chef J. Bradford
I have never understood people saying that Bluefish has a strong fishy taste. Not this recipie! Try it and then let me know...
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Bluefish Chowder recipe. Ready In: 90 min. Makes 8 servings 158 per serving Ingredients: bacon, bluefish, celery, parsley leaves, black pepper, basil, butter, evaporated milk, onion, potatoes, water, salt, tarragon leaves, rosemary leaves, flour, all-purpose
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Bluefish Rolls recipe. Ready In: 45 min. Makes 1 servings 1051 per serving Ingredients: bluefish, white wine, salt, lemon pepper, oregano, parsley leaves, almonds, cherry tomatoes, noodles, parsley leaves, romano cheese, olive oil, lemon pepper
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Bluefish in Parchment recipe. Ready In: 40 min. Makes 4 servings 338 per serving Ingredients: margarine, scallions, spring or green onions, mushrooms, sweet red bell pepper, savory, marjoram, parchment paper, pearl barley, snow pea pods, wild rice, bluefish, salt
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by
Tikidoc
A great, easy way to make bluefish, one of my favorites. Also works with other meaty, firm, flavorful fish. You can vary the herbs, or use a spice mix such as Old Bay or Cajun seasoning.
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by
www.epicurean.com
Variations: Stuff the bluefish with crabmeat;sprinkle the stuffing with salt, pepper, and butter. Tie the fish up, place it on an oiled baking dish, dot with butter, and season with salt and pepper. Bake at 425*F. 10 minutes per inch. Arrange a ...
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by
Buster's friend
We have bluefish all summer for the taking in our surf. A lot of folks who like their game fish qualities claim to not like eating them. A couple of secrets to having great bluefish - once landed, dress them immediately & cut out the dark lateral line which runs the length of the filets. It is bitter & prompt removal improves the quality of this very tasty fish immensely. The article from The Washington post states, "This will certainly upgrade vacation fare... The dish goes nicely with couscous and carrot salad and a California sauvignon blanc or a Loire Valley wine." Maybe a chilled Rolling Rock or two as well - LOL. Adapted from "Here's to Nantucket," by Jean-Charles Berruet and Jack Warner (Quinlan Press, 1987).
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