![]() Serve immediately with potatoes, corn and/or green beans.Ī taste of summer that will always bring me back to John's kitchen. Return to the broiler until the fish is cooked through - about 10 minutes or less, depending on the thickness of the fish. Remove from broiler and turn fish skin down. Place the fish skin up in the pan and put under the broiler- to sear - for 1-2 min. RG Sportfishing conducts Charter Boat fishing trips in waters off Cape Cod. (FYI, John uses olive oil for this step, but I know you will not taste this healthy substitution.)Īdd 1/3 cup white wine 2-3 bay leafs (these are key): salt and pepper. Recipes for local fish and fish caught on Reel Grit Sportfishing fishing trips. Melt a pat of butter (for flavor) and a generous splash of canola oil ( 2-3 tablespoons) on the stove top. One lipped pan for putting on the stove top, as well as under the broiler. Ingredients 1 (1/2- to 1-pound) bluefish fillet Kosher salt Freshly ground black pepper 3 to 5 very thin slices fresh lemon 3 pats butter (about 1 teaspoon. Serve right away, showered with the chives. Bake until the fish flakes, about 15-20 minutes. Arrange the fish in a shallow casserole and spread the sauce over them. Adjust any of the other ingredients to your liking. One bluefish fillet with skin on - enough for two servings. Whisk the sauce ingredients together and add salt and pepper to taste. Lay two sheets of foil, each large enough to wrap a fillet. It's such a delicious way to cook this inexpensive fish, which is unbeatable when it's fresh and in season, and, of course, is very rich in Omega-3s! Toss the bell peppers, the onion, and the garlic with the olive oil. John moves at great speed in the kitchen - even at 89 and he makes it looks so easy - but this time, I paid careful attention - and think I have it down. Add them last so they don't overcook.I just got back from visiting my Cousin John on Nantucket and was lucky enough to have a dinner of his spectacular bluefish - along with local corn and tomatoes. Ingredients: 1 lb bluefish fillets 2 c orange juice & peel 1 lemon juice & peel 1 lime juice & peel c brown sugar 1 c white wine 6. When pasta is cooked, remove ½ cup of the cooking water and pour it into a large bowl. Cover tightly with microwave plastic wrap. It's robust enough to still taste like fish in the curry.Ĭubed filets are great in a chowder. Arrange fish fillets spoke-fashion over tomatoes and vegetables. Thai fish curry is a good way to use bluefish. Treat them like Mahi.Ī small, whole fish on the grill, basted with olive oil and stuffed with herbs, is another really good way to do it. When most people think of bluefish, they think of the strong taste and oiliness that a bluefish typically has. Squeeze a little lemon on it and you're good to go. My favorite preparation is done on the grill. The leftover smoked fish makes an excellent fish salad which is comparable to white fish salad. Set aside, covered and refrigerated, until cooking time. Add about 1/2 inch to a skillet placed over medium to medium-high heat. Place coated fillets, side by side on a plate and let rest for about 5 minutes. Sprinkle the steaks with the salt, Italian seasoning, Tabasco and olive oil and arrange them on a broiler pan. Dredge fillets, one at a time, through the cornmeal, coating both sides. ![]() Cut 2 crosswise slits through the skin and into the flesh of each fillet to a depth of about ¼ inch. The fillets will be firm, dark meat but will cook up like a much lighter fish.įrom here, you can season and then smoke them. Cut each fillet into two steaks (7 to 8 ounces each). When you take them out, there will be a bloody slick of oil on the top. The fillets need to sit in the water for 20 minutes. Two tablespoons of coarse sea salt to one quart of water for the brine. If you're going to cook them, brine them. These fish, like any fish, are best cooked same day or the morning after. Pour white wine over the fish, and sprinkle with the lemon juice. Scaling also dulls a knife, so if your so if you have a scaling tool, use it. Add white wine and lemon juice, seal foil packet: Create a boat shape with the foil around the fish so that liquid does not leak out. ![]() I tend to also skin it, but for some applications you'll want the skin on, in which case you should scale it before you even gut it. It’s rich and aromatic and helps tame the intense flavors from the bluefish. Instead, the fish marinates in a sweet and salty mixture of brown sugar, soy sauce, and ginger. After that, cut the gills and put it in an ice bath if you're near your cooler. While it’s called Vietnamese caramel bluefish, the recipe doesn’t require making caramel (thank goodness). As soon as you catch it, destroy the brain or sever the spine.
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