Bluefish Recipes

Ingredients

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¼ cup extra-virgin olive oil

2 bluefish filets with skin, about 2 ¼ pounds

Kosher salt and freshly ground black pepper

1 cup shaved fennel

½ cup shaved red onion

¼ cup thinly sliced spring garlic* (see Chef’s note below)

1 teaspoon chopped fresh tarragon

3 tablespoons sherry vinegar

4 lemon wedges

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a baking sheet that’s big enough to fit the filets with two layers of aluminum foil, letting it hang over the edges by several inches. Using two separate pieces of foil is fine. Brush a little olive oil on the foil.
3. Using a paper towel, pat the bluefish filets dry. Cut each filet into two pieces, then arrange the pieces flat, skin-side down, on the foil. Season with salt and pepper.
4. In a medium bowl, stir together the fennel, red onion, spring garlic, tarragon, sherry vinegar and the remaining olive oil. Season with salt and pepper, then spoon the mixture evenly over the bluefish filets. 
5. Fold up the foil around the filets and crimp the edges to seal so that the fish will steam inside of the foil packet.
6. Place the baking sheet in the oven and bake for 15 minutes.
7. Remove and carefully open the foil; the steam will escape, so use caution.
8. Using the bottom piece of foil, or a fish spatula, carefully slide the filets and vegetables into a serving platter. Squeeze the lemon wedges over the fish. 

*Chef’s note: Spring garlic—known as green garlic in some places—has a robust flair. Clean it as you would a leek or scallion and use both the white and green parts. If you can’t find spring garlic, use a little chopped regular garlic instead.

Recipe courtesy of The Row34 Cookbook: Stories and Recipes from a Neighborhood Oyster Bar by Chef Jeremy Sewall.

Ingredients

Salsa

2 papayas, sliced

1 fresh pineapple, diced

1 red bell pepper, diced

1 small red onion, diced

3 tablespoons extra virgin olive oil

½ bunch fresh cilantro, chopped

Juice of 2 limes

Salt to taste

Bluefish

1 4-ounce bluefish filet per person

½ pound butter

Blackening spice blend for fish

Directions

1. Mix all salsa ingredients well, and refrigerate several hours to blend flavors.
2. Melt the butter. Dip each bluefish filet in butter, then coat with blackening spice.
3. Heat a skillet—cast iron works best—to high heat. Add a tablespoon of butter to the skillet and cook the filets for about 2 minutes on each side. Repeat for each piece of fish, adding more butter for each filet.
4. Serve filets topped with the chilled salsa.

Adapted from Chef Chris McNally’s recipe from The Ship’s Cabin, Norfolk, VA; from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant, Virginia Institute of Marine Science.

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Ingredients

1 pound bluefish filets, skinless, cut into 1-inch pieces

3 tablespoons butter

½ cup onion, minced

½ cup celery, minced

3 tablespoons flour

½ teaspoon salt

¼ teaspoon white pepper, freshly ground

⅛ teaspoon cayenne pepper

2 cups milk

1 14.5-ounce can cream-style corn

Paprika, to taste

Directions

1. Melt the butter in a medium saucepan. Add in the onion and celery and saute lightly.
2. Blend in the flour, salt, pepper, and cayenne.
3. Add the milk slowly, stirring constantly, until slightly thickened.
4. Blend in corn and heat.
5. Add the fish and cook until done. About 10 minutes.
6. Serve in bowls, sprinkled with paprika.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

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Ingredients

1 pound bluefish filets, cut into serving-size pieces

1 egg, beaten

1 tablespoon milk

1 tablespoon fresh lemon juice

½ cup yellow cornmeal

¼ teaspoon salt

¼ teaspoon cayenne pepper

1 tablespoon lemon zest

2 tablespoons vegetable oil

2 tablespoons butter

1 tablespoon fresh parsley, minced

Halved lemon slices, optional

Directions

1. Cut all dark meat from the bluefish filets.
2. In a shallow dish, combine egg, milk, and lemon juice. In another shallow dish, combine cornmeal, salt, cayenne, and lemon zest.
3. Dip the filets in the egg mixture, then dredge in the cornmeal mix.
4. Heat oil in a skillet and add in the butter. Cook filets until golden brown. About 5 to 6 minutes. Turn over and repeat, cooking until done.
5. Drain the cooked filets on paper towels, sprinkle with parsley, garnish with lemon slices and serve.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

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