Bluefish fillets baked in foil with lemon, white wine, butter and herbs.
I first encountered Bluefish in my friend Jill’s kitchen in Massachusetts. Their notoriously unflappable son, John, was practically beside himself with anticipation at the prospect of diving into one of the fillets his mother had prepared.
I had never heard of bluefish that are actually blue, both outside and inside.
Oddly enough, the fish is not that popular to eat. Maybe because it’s great when it’s good, and when it’s over it’s really great.
In any case, it is cheap to have. I bought this large fillet for $2.79 a pound. The bill came to $1.89 which is outrageous for good fish where I live.
The fish is an oily fish. So if you like canned tuna, sardines or mackerel, you’ve come to the right place at Bluefish. Otherwise, stick to cod or sole.
For this bluefish preparation we baked it in foil with lemon, butter, herbs and some white wine. The lemon is particularly important in reducing the oiliness of the fish.
do you like bluefish How do you prepare it?
Baked Bluefish
You can also add a layer of thinly sliced fennel to the fish.
ingredients
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1 (1/2 to 1 pound) Bluefish fillet
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Kosher salt
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Fresh ground black pepper
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3 to 5 very thin slices fresh lemon
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3 cuddles butter (Above 1 teaspoon everyone)
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Several branches fresh herbs such as tarragon, thyme, fennel leaves and/or parsley (or 1 teaspoon dried herbs such as Italian spice or herbs de Provence)
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3 tablespoon dry white wine
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2 tablespoon lemon juice
method
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Preheat oven to 350°F.
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Place the fillet, skin-side down, in a foil-lined roasting pan:
Cut a piece of foil large enough to enclose the bluefish fillet. (You can double the foil if you are working with thin foil). Place the foil in a frying pan. Rinse the redfish fillet and place skin-side down in the center of the foil.
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Add salt, pepper, lemon slices, butter, herbs:
Sprinkle the fillet with salt and pepper. Put a layer of thin lemon slices on the fillet. Scatter knobs of butter on top of the fillet. Place several sprigs of fresh herbs on top of the butter and lemon slices.
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Add white wine and lemon juice, close foil packet:
Place the foil in a boat shape around the fish so that no liquid runs out. Pour the white wine over the fish and drizzle with lemon juice. Crimp the edges of the foil together so they are relatively tight.
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Bake:
Place in the oven at 350°F (or you can place the foil packet on the grill) and bake until fish is cooked through and opaque, about 15 to 20 minutes.
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Surcharge:
Carefully lift the fillet out of the foil and place on a serving platter. Pour the cooking liquid over the fish to serve.
Links:
Hank Shaw Smoked Bluefish Pie by Hunter Angler Gardener Cook
| nutritional information (per serving) | |
|---|---|
| 229 | calories |
| 18g | Fat |
| 2g | carbohydrates |
| 13g | protein |
