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Ideas for Bluefish?

loratliff Jun 21, 2011 05:48 PM

I did a search and didn't find too much...

Anyway, bluefish is ridiculously cheap here right now so I told the boyfriend that he better get used to eating it! (Luckily for us, we both love fish—even the "fishy" ones.)

Does anyone have any creative ways for cooking it? I don't have a grill, so I'm basically limited to oven and stove top. Perhaps a fishcake of some kind?

The other night I wrapped it in bacon with a bit of thyme and broiled it and it was excellent, but I'd love to mix up the flavors some.

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  1. goodhealthgourmet RE: loratliff Jun 21, 2011 06:06 PM

    it takes really well to smoking if you want to do that on the stove top.


    5 Replies
    1. re: goodhealthgourmet
      Veggo RE: goodhealthgourmet Jun 21, 2011 06:55 PM

      I would guess that a smoked bluefish dip would be as tasty as the dips with smoked mullet and amberjack I learned to like in Florida, with the similar oily, dark flesh? I was young, 30, when I left New England, but I always enjoyed the summer bluefish. Should be running about 3-4 pounds the first day of summer? Perfect eatin' size.

      1. re: Veggo
        goodhealthgourmet RE: Veggo Jun 21, 2011 07:11 PM

        yes sir! flake the fish and combine with lemon, minced onion (i prefer red, shallot or chive) and capers; season to taste with pepper; and toss with your favorite dip or spread base - e.g. sour cream, mayo, cream cheese, yogurt, mustard or any combination thereof :)

      2. re: goodhealthgourmet
        loratliff RE: goodhealthgourmet Jun 21, 2011 07:24 PM

        Wow, none of those came up in my search! Oops!


        1. re: loratliff
          goodhealthgourmet RE: loratliff Jun 21, 2011 07:26 PM

          happy to help! you probably had the date range set at the default, which only pulls up the past year...and i think they were all from before then :)

          1. re: goodhealthgourmet
            loratliff RE: goodhealthgourmet Jun 21, 2011 07:32 PM

            Ah, exactly right—one of the tricks of using the search bar at the very top.

            (Looking forward to eating much more of my $3.99/lb. bluefish now!)

      3. greygarious RE: loratliff Jun 21, 2011 06:11 PM

        It's my favorite fish. I bake bluefish fillets on a bed of rice and/or seafood stuffing. Before baking, I top it with julienned vegetables mixed with teriyaki or soy sauce. The vegetables are usually onion/scallion, zucchini, red bell pepper, carrot, and yellow summer squash, but I have also done it with coleslaw (drained, then mixed with soy sauce).

        1 Reply
        1. re: greygarious
          magiesmom RE: greygarious Jun 21, 2011 06:13 PM

          I bake it or cook it on stovetop on very thinly sliced potatoes and onions and lots of black pepper. it is my favorite fish too.

        2. e
          EllenMM RE: loratliff Jun 21, 2011 06:36 PM

          I mix equal parts of mayonnaise and dijon mustard, slather on the top and bake it in a hot oven. Yum.

          1. MVNYC RE: loratliff Jun 21, 2011 07:10 PM

            I love bluefish and I am glad it is so cheap so don't tell too many people. I made a really simple recipe tonight that worked really well. I rubbed two pieces with berbere, an Ethiopian spice mixture. I then seared them skin side down in ghee/oil mixture in a cast iron pan on medium high, flipped them and cooked until done (with a little help from a lid). Make sure the skin is fully crisp before flipping.

            To serve I topped with a salsa verde I make a lot with cilantro, parsley, garlic, jalapeno, and lime juice.

            Really worked well with such a strong flavored fish.

            2 Replies
            1. re: MVNYC
              loratliff RE: MVNYC Jun 21, 2011 07:26 PM

              Sounds really nice. Will definitely try it next week. Where'd you get that spice mixture? I'd assume Kalustyan's?

              1. re: loratliff
                MVNYC RE: loratliff Jun 21, 2011 08:01 PM

                Yes, their's is pretty good. Besides Ethiopian food it is pretty versatile as a spice rub, especially grilled or roasted chicken.

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