Mix the first 5 ingredients together in a 2-quart pan and saute together for 10 minutes over medium heat.
Add remaining ingredients, all but bluefish fillets and mix well over medium-low heat until vegetables are fully cooked, about 15 minutes.
While this is cooking, bake bluefish fillets in a 400\u00b0 oven until fully cooked, approximately 30 minutes.
When fish is cooked, portion on plates and top with Creole sauce.
Pre heat oven to 450 degrees Trim dark areas from bluefish filets. Rinse under cold water and pat dry. Place filets on sheet pan skin side down and slather generous even coating of mayonaise on top of fish. Salt and pepper and geneous sqweeze of lemon juice. Place in top third of hot oven and bake until bubbly and brown on top about 10 minutes depending on thinkness.
Mix mayo, mustard, white and black pepper in bowl.
Preheat oven to 375\u00b0.
Place bluefish in shallow baking dish.
Squeeze lemon over fish and cover with mixture.
Bake for 15 minutes and serve.
ans pork and beans or baked beans.
Stir beans into
Preheat oven to 350 degrees. Place bluefish filet in an oven proof dish and sprinkle with salt and fresh pepper. Set aside. In a skillet heat olive oil over medium heat. Add garlic, anchovy, oregano and red pepper flakes. Cook for 3 minutes. Add breadcrumbs, mix and let cook for another 3 minutes. Add capers, lemon juice and cook another 2 minutes. Turn off heat and mix in the cheese. Carefully spread the breadcrumb mixture over the bluefish filet and bake for about 30-35 minutes. Garnish with fresh squeezed lemon juice.
repare dill sauce according to recipe #106801.
Plate the fillets
Leave fish whole.
Season inside and out.
Mix crumbs, onion, herbs and butter, adding a little milk or fish broth if stuffing seems too dry.
Stuff fish; secure with skewers or toothpicks. Slit skin of fish several times to prevent bursting.
Lay 2 slices pork in heated baking pan.
Place fish on top; dredge with flour. Cover with third pork slice and place in hot oven.
Bake at 400\u00b0 for 8 to 10 minutes per pound.
Baste as soon as fat runs and continue to baste every 8 to 10 minutes until done, which will be in about 3/4 ...
Place bluefish fillets in a shallow ceramic or enameled baking dish.
Combine vinegar, onion, peppercorns and allspice.
Pour over fillets.
Marinate at room temperature skin side up for 1 hour. Pour off vinegar, but not onion or spices.
Turn skin side down and spread top with sour cream.
Bake at 350\u00b0 for 20 to 30 minutes or until fish flakes easily with a fork.
Yield:
6 servings. Carbohydrate 3 g, protein 46 g, fat 14 g, calories 330.
Blanch lemon rind for 5 minutes and pat dry.
In skillet, brown sesame seed.
Remove.
Cook ginger in 2 tablespoons butter. Add remaining butter and lemon juice.
Cook until brown.
Add sesame oil, mustard, cayenne pepper, soy sauce and salt and pepper.
Remove from heat.
Pour over fillets.
Sprinkle scallions and cover.
Bake at 425\u00b0 for 8 to 10 minutes.
Sprinkle with sesame seed.
Preheat the oven to 350\u00b0.
Wash the fish and dry them.
Place the fish in a single layer on a large sheet of foil, skin side down.
Place foil in a shallow baking pan.
Season the fish with salt and pepper to taste and sprinkle with the minced onions. Spread a thin layer of mayonnaise over it.
Seal foil over fish. Bake 40 minutes; uncover fish and bake for 10 minutes until browned.
Split the fish down the back; wipe it well and lay in a greased baking dish.
Melt the butter and add salt, pepper, onion and lemon juice and pour a little of the mixture over the fish. Place in a hot oven (400\u00b0) and bake about 1/2 hour, basting with butter preparation every 10 minutes.
Sprinkle fish with salt and pepper.
Place in baking dish.
Combine tarragon, thyme, oregano and parsley; sprinke over fish.
Sprinkle fish with olive oil and bake at 350 degrees F. for 20 minutes, or until fish flakes easily with a fork.
Mix cheese, crumbs, parsley, salt and pepper.
Cut fillets into pieces and dip into beaten egg mixed with milk, then roll in dry crumb mixture.
Cook in hot margarine only until lightly browned on both sides.
Put in shallow baking pan and bake in a preheated 350\u00b0 oven for 25 minutes.
Serve with a little vinegar. (We prefer malt vinegar.)
Preheat oven to 350\u00b0F.
Place fillet in foil lined pain. Salt and pepper to taste.
Spread mayonnaise over the fillet.
Sprinkle with dill, to taste.
Slice lemons thinly and lay slices over the fillet, covering most of the area.
Bake until flakey and tender, about 30 minutes.
Remove dark meat; cut into 1-inch squares.
Bread with bread crumbs.
Fry in oil until golden brown.
Let cool.
Mix together all pickling ingredients.
Put bluefish nuggets into bowl.
Pour in pickling mixture.
Be sure bluefish nuggets are completely covered.
Let stand in refrigerator for about 24 hours.
br>Bake 45 minutes for bluefish or 30 minutes for porgies
Preheat oven to 500 degrees F (260 degrees C).
Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
Bake on center self ...
Preheat oven to 350 degrees F.
Cut the fish fillets into four pieces and place in an ungreased 8\" square baking dish.
Mix the remaining ingredients and pour over the fish.
Bake uncovered for about 40 minutes or until the fish flakes easily.
Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, bluefish, and 1/2 teaspoon pepper with a spoon until combined well. Stir in chives.
Crumble the smoked bluefish. Place bluefish and mascarpone cheese into a food processor. Blend well using the pulse setting.
Transfer bluefish mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.