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Bluefish Recipe Variation Help?

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I just bought my first piece of bluefish and seems as though I'm missing the 1 vital ingredient from each recipe I see. No...not the mayo.

Epicurious says to broil w/a mayo/fennel seed dressing but I have no fennel seeds.

The fishmonger suggested baking it w/a mayo/horseradish dressing. Alas, I have no horseradish.

fwiw, some items I do have on hand are panko, plain progesso bread crumbs, garlic, basil leaves (frozen in ice cubes), dijon mustard, Guldens mustard, a wee biit of soy sauce, Cholula hot sauce, a can of chipotle peppers, refried beans, French feta and some freshly grated parmesan.

any ideas? Thanks

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  1. I have never bought any bluefish, but have cooked it many times- right after we pulled it out of the ocean!! We keep is simple. Olive oil, rubbed with a little garlic, and S & P. We throw it on the grill, and it is delicious!!! While on vacation this year, we had some small fillets for breakfast cooked this way!!

    1 Reply
    1. re: macca
      a
      A Fish Called Wanda

      I agree about going for simplicity when it comes to bluefish. It has so much oil, it does not need any mayo. The only required ingredients are salt, pepper, and a little olive oil. Rub it all in, and grill or broil (I like it grilled more, but it might be too cold for grilling now). If you are broiling, you can coat it in a simple vinagrete of lemon zest, juice, some herbs (parsley, cilantro, or whatever you have), olive oil, salt and pepper. I use about 1 part lemon juice to 3 parts oil.

      Good luck to you and your bluefish :)

    2. Here's what we like (though I bet simple would be better if we had bluefish just pulled from the waves):

      Bluefish in wine & tomato sauce

      -Sautee about 1-1/2 c red onion cut in 1/2" halved slices in olive oil until almost translucent.
      -Add garlic to taste (we use lots). Saute briefly.
      -Add pitted, slivered kalamata olives to taste
      -Add 3/4 c red wine, cook off alcohol.
      -Add a can of whole or chopped tomatoes, oregano to taste, bring to simmer.
      -Add bluefish filets, skin side up. Turn after half done (using Canadian 10min/inch) rule.
      -When almost done, add crumbled feta and, if you've got it, chopped parsley.

      Serve over rice. Goes well with any strongly flavored green like steamed broc, roasted asparagus, steamed spinach.

      2 Replies
      1. re: Tatania

        That sounds really good and wouldya believe I have all the ingredients, except one..... the tomatoes.

        The fish was bought today at the Greenmarket, so it should be about as fresh off the boat as ya can get in NYC.

        Perhaps I'll go simple this time and broil(?) w/ some oil oil, garlic, herbs, lemon, s&p and see how I really like the taste of the fish.

        Though I must admit, I am still tempted to throw some olives & feta on top.

        still, I look forward to trying out your recipe with another blue or other piece of fish. thanks all.

        1. re: bk

          Given your ingredients I think I'd puree basil/parmesan and butter (margarine if need be), slather and broil, flipping and reapplying.

      2. I love bluefish just broiled w/lemon and a bit of butter.

        I have made the broiled version w/the fennel and garlic mayo. It was very good and I used the leftover spread as a dip for veggies with the fish.

        My great grandfather liked to broil bluefish topped with chopped tomatoes, bacon, and parsley. That's great, too, although like the other poster said-- bluefish doesn't exactly need the fat in bacon or mayo. But it's strong flavor means it can stand up to more assertive seasoning.

        1. c
          Chris in Vienna

          I grew up pulling these things out of the ocean and since they are so prolific here on the east coast, it became challenging to figure out what to do with them.

          One of our simplest bluefish recipes that works well to eliminate some of the fat is to bake it in foil topped with salt, pepper, onion, olives, and lemon. BUT, here is the key, put a piece of grocery bag brown paper or something sturdy that will absorb the fat underneath the fish. This is especially important when you see a fairly large fat line running on it. The oil really sucks away the fat. Bake it tightly rolled up until it flakes easily then serve.

          We also used to smoke small blues like trout.

          I also prefer grilled blues, and it is never too cold for me to grill. That's why they make parkas and ice scrapers for cars with the little brushes on them.

          I've been known to put snow boots on to grill.