Wrap and refrigerate for 30-60 minutes before cooking. Snapper blues can be kept alive in a bucket of seawater. If the bluefish are tough to tease into biting, try placing a small piece of bait, perhaps a slice of silverside, on the hook. Sautéed Bluefish With Spicy Salad and Ginger Rice Julia Moskin, Steve Johnson. A freshwater spinning outfit is perfect for catching the 8-inch bluefish. 1 1/2 hours, plus overnight refrigeration. Serve immediately with potatoes, corn and/or green beans.Ī taste of summer that will always bring me back to John's kitchen. In a medium bowl, combine dill, oil, lemon zest, lemon juice, salt and yogurt. A snapper bluefish looks just like an adult bluefish, down to the yellow eye. Return to the broiler until the fish is cooked through - about 10 minutes or less, depending on the thickness of the fish. Remove from broiler and turn fish skin down. Place the fish skin up in the pan and put under the broiler- to sear - for 1-2 min. (FYI, John uses olive oil for this step, but I know you will not taste this healthy substitution.)Īdd 1/3 cup white wine 2-3 bay leafs (these are key): salt and pepper. Melt a pat of butter (for flavor) and a generous splash of canola oil ( 2-3 tablespoons) on the stove top. One lipped pan for putting on the stove top, as well as under the broiler. ![]() One bluefish fillet with skin on - enough for two servings. Place in top third of hot oven and bake until bubbly and brown on top about 10 minutes. Salt and pepper and geneous sqweeze of lemon juice. Place filets on sheet pan skin side down and slather generous even coating of mayonaise on top of fish. It is found throughout the world but is most common along America’s eastern seaboard. Pre heat oven to 450 degrees Trim dark areas from bluefish filets. It's such a delicious way to cook this inexpensive fish, which is unbeatable when it's fresh and in season, and, of course, is very rich in Omega-3s! Bluefish, also known as tailor and shad is the only member of the Pomatomidae family. John moves at great speed in the kitchen - even at 89 and he makes it looks so easy - but this time, I paid careful attention - and think I have it down. Drizzle vinaigrette over cabbage and serve.I just got back from visiting my Cousin John on Nantucket and was lucky enough to have a dinner of his spectacular bluefish - along with local corn and tomatoes. ![]() Place fillet on baguette and top with cabbage. Remove and cook in hot oil over medium heat until nicely brown and crisp on both sides and keep warm in a 175-degree oven as you fry the next batch. Flip and pop the skillet into your pre-heated oven for another 5-7 min or until fish is opaque in the center. Put this mixture, or one of your own devising (I often use half flour and half cornmeal or cornflower) into a plastic bag, toss in four fish and shake the bag until they are coated. Pan sear for about 3–5 minutes or until the fillets are brown and crispy around edges. When sizzling hot, place fillets in flesh side down. Heat ovenproof pan or iron skillet over high heat on stove, then add 2 T olive oil. Dust fillets in Drake’s batter mix and a little Cajun seasoning. Preheat oven to 400°. Slice baguette in half lengthwise and then into 4 6-8 inch lengths.Īngle cut bluefish fillets into 4 slices about 6-8 inches in length. Place the bluefish fillets in the pan and salt and pepper both sides. 1 1/2 cups finely sliced cabbage (purple and green)Ĭombine vinaigrette ingredients in a bowl and set aside.1/4 cup Cajun seasoning or Prudholms Cajun magic.Step 3 Brush rack lightly with oil and place fish on. Step 2 In a mixing bowl combine all the seasonings except the pepper. 1/4 cup Drake’s batter mix or seasoned flour Ingredients 4(6-ounce) skin-on bluefish fillets (or substitute mackerel, trout or thin salmon fillets) peanut, grapeseed or safflower oil lemongrass, or use. Step 1 Remove racks from smokehouse and prepare fire (see instructions).1 1/2 lbs bluefish fillet pin bone removed. ![]() It’s great with a simple cucumber salad on the side. Cover and refrigerate while brining - a minimum of four hours. Pour over the bluefish to cover in a shallow pan and add the bay leaves, mustard seed, and peppercorns. ![]() It incorporates the wonderful flavors of Vietnam-Asian hot-spicy-sweet-sour vinaigrette and crunchy shredded cabbage-that perfectly compliments the fantastic rich flavor of bluefish. Add the salt and sugar and stir or shake to dissolve completely. Mike Monahan created this great sandwich as a special for the lunch counter. Pre-heat the grill to high - Rub both sides of the bluefish fillets in olive oil and season with salt, pepper, and lemon juice - Brush the grill with a little olive oil to prevent sticking - Once the grill is good and hot, add the fillets, flesh side down, cover and turn the heat down slightly.
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