Bluefish recipes

My nephew just called, he and his son went deep sea fishing(CT) and came home with some nice Bluefish. Hence the call-how do you cook it? Does any one have a simple recipe? He also asked if it's a good fish for the grill. Thanks.
Maybe next time he'll bring one over to my house.

Mary

Baking or broiling is preferred as Bluefish don't stand up to well to frying. Google "Bluefish Recipes". They are many out there.

I have yet to taste bluefish prepared any way that I found to be tasty. I've tried it a dozen ways, never liked it.

Easy and delicious: mix 1/2 cup mayo or lite mayo with 1 TB dijon mustard and a pinch of dill weed. you could also mix in a bit of honey if you like it sweet. spread mixture on top of bluefish flesh. bake or grill.

Cook it SOON!

Blues were one of our major food groups when I was growing up. This is my all-time favorite way to cook it. The flavored citrus juices seep down through the fish and seem to cut some of the "fattiness" of it. My cousin puts a couple of slices of bacon on top instead of the butter but I think that complicates the flavor.

CITRUS-BAKED FISH

1 orange, unpeeled, cut into very thin slices
1 lemon, unpeeled, cut into very thin slices
1 lime, unpeeled, cut into very thin slices
1 large onion, peeled and cut into very thin slices
1 tsp. salt
2 – 3 tsp. Old Bay seasoning
1 whole fish, gutted (head can be on or off as you prefer), about 5 lbs.
3 Tbs. butter or margarine

Mix together fruits, onions, Old Bay and salt. Place fish on a rack in a baking dish and put 2/3 of the citrus mixture in the center cavity and 1/3 on top. Dot with butter. Bake at 350 degrees until fish is done. Discard stuffing before serving.

Any Bluefish out of the water for more than a few hours is, in my opinion, inedible. In general, the smaller the better, and the fresher the better. Baking with some herbs and spices and vegetables is the best way .

Cheers, John

Fresh-caught bluefish should always be grilled or broiled as far as I'm concerned. It's a very oily fish and doesn't take well to frying. I'm not a fan of baking bluefish, either.

Smoked bluefish is WONDERFUL!!!!---and the comment about "cooked soon" is right on---dont let it sit around---also we "bleed" them asap and keep them on ice ==they tend to not "age" well if ya know what i mean.

Thanks all so much, you are making this Aunt look good.

While living in Montauk, we caught a lot of Bluefish, and I'm not a fan of it. Too oily and fishy tasting. But I devised a way to make it taste decent for eating.

Put filet in tin foil pouch
douse with worshtshire and soy sauce (had to kill the fish taste)
and cover with lemon wheels and fresh parsley.

Seal real good, and cook on top of coals.

*** Only way I could kill the strong fish flavor.

My northern Italian grandmother used to broil it with breadcrumbs from dry Italian bread, good Italian olive oil, parsley and lots of garlic, a bit of lemon. Really delicious!!
We got the fish fresh off the boats in Sheepshead Bay Brooklyn.

Skinned poached bluefish with the dark meat removed makes for a good fish cake. Either with a crab cake recipe or the version made with mashed potato. It needs to be handled well -- bled, gutted, and kept on ice, and cooked the day it's caught. Otherwise it gets nasty pretty quick.

And it's a great fish for the grill, if it's super fresh and not over about two pounds. The bigger they get, the stronger the oily fish flavor.

Living on the Atlantic Ocean made blue fishing the best fishing time of the year. My father and I brought home 50 one great fishing day. Gave them to every neighbor and had some left over so I stood on the corner with a sign and gave them to passing motorists. They are fun to catch and great to eat. Almost every Greek run diner serves blues when they are running---they prepare it different ways. And, it must be easy to freeze because I have had it in restaurants all year long. There is a 3/4 unit chain in Westchester County NY called Pizza and Brew---they have a wonderful bluefish dinner. Whole dinner big salad, all the bread and butter you can eat, big slab of blue, vegetable of the day and side of sketties with great sauce for $11.00---can't beat that with a stick. Besides which they have a special on Martini's --- made the way you ask in a great big stemmed glass (2 ordinary drinks worth) for $4.99----- Get there after 5:30 and get in line. Pizza is delish also.