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Baked Bluefish with Fennel and Tomato Sauce Tasty Recipe.
Bluefish should be eaten very fresh. Look for flesh with a deep, rich color with a firm texture. Bluefish soft-textured, moist flesh is dark and has a high oil content, making it quick to spoil. When concentrated, fish oils can create a strong fishy flavor. Bring the kosher salt, water, and herbs to a boil, simmer five minutes, then let cool. Pour brining mixture over the fish in a glass or stainless steel container, and refrigerate for one hour. Drain and pat dry with a paper towel before cooking. This will improve the texture of bluefish and will lighten the flavor as well as retain the oils that confer the full health benefits associated with eating fish.
Baked Bluefish Recipe - Recipe for Bluefish fillets baked with chopped tomato, fennel, garlic, orange rind, fennel seeds, liquor, salt and pepper.
Ingredients:
- 1 1/2 lb fresh Bluefish fillets, boneless and skinless
- 1 fresh fennel bulb (about 1 pound)
- 2 tbsp olive oil
- 2 small garlic cloves, chopped
- 1 1 inch strip orange rind
- 1/2 tsp dry fennel seeds
- 1/4 cup anise flavored liquor (pernod)
- 1 cup chopped tomato, peeled and seeded (if fresh -- 3/4 pound)
- 2 tbsp butter
- Salt and freshly ground black pepper to taste
- 1 yellow bell pepper, seeded, for garnish, cut into 1/4 inch dices
- Snipped chives for garnish (optional)
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Serves/Makes: 4
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How to cook Baked Bluefish with Fennel and Tomato Sauce:
- Discard the feathery green tops of the fennel, core and cut the bulb into 1 inch pieces.
- Heat 2 tablespoons of the olive oil in a 9 inch skillet.
- Add the fennel, garlic, orange rind, fennel seeds, liquor, salt and pepper.
- Cover and simmer, over medium heat for 10 minutes.
- After 10 minutes add the tomatoes, recover and simmer for 10 minutes longer.
- Remove the cover and check the liquid in the pan.
- If there is a good deal remaining, evaporate it until the mixture look syrupy.
- Remove the orange rind.
- Turn the heat off and stir in the butter.
- Season to taste with salt and pepper; cool to room temperature.
- Season the bluefish fillets with salt and pepper, and set them, skin side down in a generously buttered baking/serving dish large enough to hold the fillets in a single layer.
- Spoon the cooled vegetable mixture over the fish, cover with foil and store in the refrigerator for up to 12 hours.
- Remove the fish from the refrigerator 30 minutes before baking.
- Preheat the oven to 375 degrees.
- Bake for 20 to 25 minutes covered with foil until the center no longer looks translucent but opaque.
- Remove from oven and garnish with yellow bell pepper dices and chives (optional) to serve.
Notes:
The quality of the flesh, and thus its flavor, is the best if the bluefish is gutted and iced as soon as possible after capture. Remove the dark, oily strip that runs down its center before cooking to avoid a fishy taste.
This recipe for Baked Bluefish with Fennel and Tomato Sauce serves/makes: 4. It is delicious, simple, and very affordable dish.
Main Ingredient: Bluefish
Preparation Method: Baked
Cuisine: American
How to clean Bluefish:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales with a fish scaler or small, dull knife. Using short strokes, work from the tail to the head.
How to fillet Bluefish:
Blues have small scales and soft flesh, making them easy to fillet. With the bluefish lying on its side, insert the sharp knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail and remove the fillet. To skin the fillet, place it on a board, skin side down. Run a thin, sharp knife along the fillet between the flesh and the skin. Using fish pliers, pull out the pin bones.
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