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Baked Bluefish marinated in Teriyaki Sauce 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 - easy recipe how to bake bluefish fillets marinated in Teriyaki
sauce.
Ingredients:
- 2 pounds fresh Bluefish
fillets
- 1 bottle teriyaki sauce, any brand
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Serves/Makes: 6
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How to cook Baked Bluefish marinated in Teriyaki Sauce:
- Marinate the bluefish fillets 2 hours or more in refrigerator covered in
teriyaki sauce.
- Preheat oven to 425 degrees F.
- Place the bluefish fillets in an oiled pan or on tin oil in pan.
- Tuck the tail section under so its the same thickness as the rest of the fish.
- Bake for 10 minutes per inch of thickness.
- Serve immediately with rice.
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 marinated in Teriyaki Sauce serves/makes: 6. 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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