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Stuffed Bluefish Baked in White Wine 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 stuffed whole bluefish with carrots, onion, celery, fresh dill, basil leaves, fresh parsley leaves, unsalted butter, and dry white wine.
Ingredients:
- 3 whole fresh Bluefish (about 3 pounds each), cleaned, leaving the heads and tails intact
- 2 large carrots, sliced thin
- 1 large onion, chopped
- 5 ribs of celery, sliced thin
- 1/2 cup coarsely chopped fresh dill
- 1/2 cup coarsely chopped fresh basil leaves
- 1 cup coarsely chopped fresh parsley leaves
- 1/2 stick (1/2 cup) unsalted butter, melted
- 1 1/4 cups dry white wine
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper, or to taste
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Serves/Makes: 8 - 10
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How to cook Stuffed Bluefish Baked in White Wine:
- Sprinkle the bluefish inside and out with the salt and the pepper.
- In a large bowl, combine the carrots, onion, celery, dill, basil, and parsley.
- Spoon 3/4 of the stuffing into the bluefish, reshape the fish, pressing them closed, and arrange them cut sides down in a baking dish just large enough to hold them.
- Arrange the remaining stuffing around the bluefish and pour the butter and the wine over the bluefish.
- Preheat oven to 350 degrees F.
- Bake the bluefish in the oven for 35 minutes or until they just flake.
- Transfer them carefully with spatulas to a platter and spoon the stuffing around them.
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 Stuffed Bluefish Baked in White Wine serves/makes: 8 - 10. 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.
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Bluefish Recepies
Fish Recepies
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