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Baked or Grilled Herb-Garlic Bluefish Easy 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 how to bake or grill bluefish fillets with Lipton's Savory Herb and Garlic sauce mix, white wine, and oil.
Ingredients:
- 1 to 2 pounds fresh Bluefish fillets
- 1 packet Lipton's Savory Herb and Garlic sauce mix
- 1 Tablespoon white wine
- 1 Tablespoon oil
- 1/4 cup water
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Serves/Makes: 2 - 4
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How to cook Baked or Grilled Herb-Garlic Bluefish:
- Mix together herb and garlic sauce mix, wine, oil, and water.
- Marinate bluefish in mixture for 15 to 20 minutes.
- Preheat oven or grill to 375 to 400 degrees F.
- Wrap the bluefish in aluminum foil and bake or grill for about 20 minutes, until fish flakes easily with a fork.
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 or Grilled Herb-Garlic Bluefish serves/makes: 2 - 4. It is delicious, simple, and very affordable dish.
Main Ingredient: Bluefish
Preparation Method: Baked
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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