4/5/2023 0 Comments Baked bluefish recipes![]() ![]() Made this with salmon and it was wonderful. Made a bit extra herb mix as I had many small fillets (the big blues aren't in yet). With beautiful, ripe garden tomatoes, it made a lovely meal. I added some dijon mustard to the sauce which gave it just the kick I think it needed. We were lucky enough to have fresh Cape Cod bluefish, a favorite of mine. The chives were great, and, were I to try the treatment on another type of fish, I might increase the herb portions. The result tasted a bit like the Tuna Helper my mom used to make-a salty/mayonaissy concotion with little texture. I've never had bluefish before, so it's difficult to tell if I didn't like the receipe or if I'm just not fond of the fish. Keeper!Īdded a tablespoon of dijon mustard and a bit of tarragon, subbed shallots for chives. I used about half as much mayo and was more liberal with the quantity of herbs. We used mackerel and the result was excellent. ![]() This is so light and mild, it could be used on any fish. They all paired beautifully with our Tarragon Sour (3 ounces tarragon-infused vodka, 1/4 ounce lemon juice, 1/4 ounce lime juice, 1/2 ounce simple syrup, shake in ice and serve in chilled cocktail glass (serves 1 or 2)). 2008) and Mashed Cranberry Beans with olive oil lemon juice, dried parsley, and garlic. We served it with sides of Roasted Carrots (Gourmet Dec. The thick skin of the mackerel melts right into the flesh, making it creamy and unctuous. And we used 3/4-inch-thick slices of tomato that the recipe online states, although the original magazine recipe calls for 1/8-in-thick slices. We substituted French gray shallots for chives. ![]() If you've ever eaten or cooked with mackerel, you know that it is best used that day. My partner and I used fresh Spanish mackerel fillets, bought that morning from our local farmers market. Paired this fab easy meal with a Picpoul de Pinet wine from Languedoc. Served it with grilled corn on the cob.the smoky crunch was amazing with the soft creamy fish. Great simple recipe that you can get right the first time you make it. It was an enjoyable and easy way to add some zest to a simple broil. I used tarragon, like a number of others, shallots instead of chives and added Dijon mustard and lime juice in lieu of lemon. I thought the prescribed cooking time would be too long I hate overcooked fish but found that it did indeed take about 11 minutes under the broiler look, feel and ultimately, taste right. I made this recipe in the heart of winter and was surprised at how good it was. For those looking for a kick, I think either or both of those ingredients can be used in the context of the instant recipe. This was my first bluefish broil and even with the chives played by caramelized Vidalia onion, the outcome was delicious and nice twist from my usual go-to dressing of horseradish and spicy brown mustard (which we had the prior night with king salmon). I also love strong fishes, and tomatoes as well as the other ingredients. I usually tent my fish with some oil based spread to retain moisture in the fish, whatever it is, and either bake it or grill it (wrapped in foil in either case). This recipe would work well with any oily fish. A welcome change from mustard based sauce. I had to use dried instead of fresh dill and I omitted most of the salt. I followed the recipe closely and the results were very good. I did it in a toaster oven and the smaller space made more juice, which would have been great on some rice or quinoa.Ī quick and easy way to prepare bluefish. Pour this over the fillets, which you have kept hot in a baking dish, and serve very hot.I subbed lime thyme, Mexican tarragon, fresh oregano, fresh French thyme, parsley flowers, and finely chopped green onion tops because I didn't have dill (and I had all the others things fresh). Now drain the juice from the baking dish into a saucepan, add the cream, the lemon juice, the beaten egg yolks and continue to stir this over the flame until it has reduced to thick consistency. Cover the dish with oiled, waxed paper (or foil) and place in preheated 350 degree oven. Pour on the wine, dust with salt and pepper and bring to a boil. Place fillets in a buttered baking dish, sprinkle with shallots and parsley. ![]()
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