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.
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.
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.
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.
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.
Line rectangular Pyrex dish with aluminum foil.
Place bluefish fillets in it.
Combine mayonnaise, buttermilk and lemon juice.
Pour over fish.
Bake at 350\u00b0 until fish flakes (approximately 1/2 hour).
Put under broiler for a few minutes.
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.
Melt butter in heavy pan.
Lightly brown chopped mushrooms, chopped hazelnuts and breadcrumbs.
Add salt and pepper to taste. Stuff bluefish; bake in a 450\u00b0 oven for 1/2 hour.
Put bluefish fillets in cold
water.
Bring
to boiling point, then simmer for
1/2
hour.
Drain\toff water and cool. Break up fish in flakes, add saltines, beaten egg (or 2).
Mix until it feels
the\tright
consistency.
Add salt, pepper and Old Bay seasoning to
taste.
Make\tinto
cakes and fry in hot oil.
Break up smoked bluefish and place in a food processor with cream cheese. Use pulse setting to blend smooth. Mix in prepared Dijon-style mustard and horseradish. Blend to desired consistency. Increase amounts of mustard and horseradish, if desired. Cover and chill in the refrigerator 6 hours, or overnight, before serving.
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.
rill.
Lay pieces of Bluefish, skin side down, on UNGREASED
Spray a 1-1/2L to 2L dish with non stick spray. Preheat oven to 350\u00b0F.
Spread thawed and squeezed dry spinach over bottom of dish.
Place thawed fillets over spinach and sprinkle with salt and pepper.
In a bowl mix the flour and water, add the soup and mix well.
Spoon over fillets and top with shredded cheese.
Bake 30-35 minutes.
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.
Poach fillets in 2 cups water 8 to 10 minutes.
Fry pork until crisp in large saucepan.
Remove and reserve.
Add onion and pepper to fat and cook until tender.
Add fish liquid and potatoes.
Simmer covered 10 minutes.
Add soup, milk and fish, stirring to blend.
Cover and simmer 10 minutes.
Do not boil.
Crumble or shred the fish semi-fine.
Whip the cream cheese in the mixer until ligt, then add the fish and remaining ingredients and mix until combined.
Scrape into a bowl and refrigerate, covered with plastic, until service.
Serve with crackers.
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.
Place the stock in a large pot; bring to a boil, then reduce heat and add fillets.
Simmer gently for about 8 minutes until cooked firm.
Allow to cool, discard skin, dark center of meat and bones.
Cool overnight.
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.