We went out for bluefish today, and almost got skunked. We were coming back to the dock, empty-handed, and there was a big sailboat coming out of the water so we had to wait a bit. I saw a splash, cast into it, and reeled in a small (1 1/2 lb) blue.
Since we only had one, it wasn’t worth smoking. This is what I did with it.
Baked Bluefish with Mustard and Garlic
1 large clove garlic, minced or finely chopped
2 teaspoons grainy mustard
1 tablespoon mayonnaise
ground black pepper to taste
2 bluefish fillets
1. Preheat the oven to 350 degrees. Mix the first four ingredients together in a bowl.
2. Put the fillets, skin side down, on a baking sheet or broiling pan (covered with aluminum foil, if you want to minimize mess), and smear with the mustard mixture. Bake until cooked through, which may be longer than you think. I had fillets that were no more than a half-inch thick, and they took 12 or 13 minutes. I’d go a full 20 for 1-inch fillets.
You might also enjoy:
- Bluefish, grilled We tried a variation of a recipe we’d had just the night before at the home of our friends Pam and Scott. It makes bluefish less bluefishy than any fresh...
- Bluefish Provencal It was a new use for fresh, small bluefish fillets, and it was almost there. One more iteration, and I should have a recipe....
- Pickled green tomatoes I used a simplification of this recipe from Andrea Meyers. She includes a disclaimer that says that, because the recipe doesn’t call for processing, she can’t guarantee nothing bad will...
- Smoked bluefish cakes* We had a couple left over from yesterday, and they were the appetizer for Kevin’s Beef Wellington. Smoked Bluefish Cakes with Garlic Mayonnaise and Arugula (Serves 6 as an appetizer)...
- Garlic in spicy tilapia sandwiches When we lived in New York, our local fish market had something they called Cajun Catfish — catfish fillets in a spicy marinade. The closest thing we have here is...
Recent Comments