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.
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.
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.
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.
rill.
Lay pieces of Bluefish, skin side down, on UNGREASED
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.
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.
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.
covered, at a gentle simmer for 10 minutes (14 minutes if
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.
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.
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.
Lightly saute onion and garlic in olive oil.
Preheat the oven to 500 degrees.
Place the fillet in a lightly oiled baking dish with the skin-side down.
Cover it with onion-garlic mixture and tomatoes, then capers and dill.
Drizzle olive oil and balsamic vinegar.
Roast for 15 to 20 minutes or till the fish becomes opaque.
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.
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.
br>Bake at 400\u00b0 for 8 to 10 minutes per
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.
n the bowl too. Marinate for at least 30 minutes.
Season the fish with salt and pepper and place them in a large greased baking dish.
Mix remaining ingredients together and spread over fillets.
Bake at 350 degrees for about 25 minutes and just broil top to get browned.
Fish should flake easily when tested with a fork.
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.