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Baked Bluefish with Vegitables in Parchment 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 - Bluefish fillets baked with mushrooms, red bell pepper, scallions, savory, marjoram, barley, snow peas and rice in Parchment paper or aluminum foil.
Ingredients:
- 4 fresh Bluefish fillets, 3 to 4 oz each
- 1 tbsp and 1 tsp margarine
- 1/2 cup scallions, chopped
- 1 cup mushrooms, thinly sliced
- 1 cup red bell pepper, thinly sliced
- 1/4 tsp dried savory
- 1/4 tsp dried marjoram
- 1 1/2 cup barley, cooked
- 1 1/2 cup snow peas
- 1/2 cup wild rice, cooked
- 1/4 tsp salt
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Serves/Makes: 4
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How to cook Baked Bluefish with Vegitables in Parchment:
- In medium nonstick skillet, melt margarine.
- Add scallions; cook, stirring frequently, 2 minutes.
- Add mushrooms, pepper, savory and marjoram; stir-fry 4 minutes, until just tender, set aside.
- Preheat oven to 400F.
- Take 4 pieces parchment paper, or aluminum foil.
- Cut each parchment square into a large heart shape and place on work surface.
- In medium bowl, combine snow peas, barley and rice.
- Divide barley mixture equally over one half of each heart; place bluefish on top of barley.
- Divide vegetables equally over bluefish; sprinkle with salt.
- Fold parchment loosely to enclose filling.
- Starting at one end turn edges together in overlapping folds to make a tight seal.
- Place packets on baking sheet.
- Bake 12 minutes, until puffed.
- To serve, place packets on dinner plates; slit open carefully and fold top parchment back.
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 Vegitables in Parchment 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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