It’s Bluefish Season for the anglers who love to fight with this aggressive fish that is fun to catch and more delicious to eat.
On top of that, it’s a great seafood for better eyesight. Blues are loaded with Omega 3, an outstanding protection against aging macular degeneration.
They’re a good food for helping moisturize the eyes, and can be baked, grilled, stuffed, served in filets, or cooked in a frying pan. When they’re running, you might want to be at a harbor when the fishing boats come in to see if any of the fishermen have extra they’d love to give away or sell cheaply.
In the meantime, check out some recipes for bluefish..
Bluefish with bacon
SERVES 4
INGREDIENTS
4 5-oz. skinless, boneless bluefish filets
Kosher salt and freshly ground black pepper, to taste
8–12 slices bacon
8 sprigs thyme
3 tbsp. extra-virgin olive oil
INSTRUCTIONS
- Heat oven to 425°. Season bluefish lightly with salt and pepper. Wrap each bluefish filet crosswise with 2–3 strips bacon and tuck two sprigs thyme in between the bacon and each filet; set aside.Coat the bottom of a small baking dish with 1 tbsp. oil and place the filets in the dish. Drizzle fish with remaining olive oil. Bake until filets are cooked through and bacon is crispy, about 12 minutes. Set oven to broil to crisp bacon, if necessary.
Baked Bluefish with herbs (Cartoccio)
4 tablespoons extra-virgin olive oil, plus extra for drizzling
4 pieces blue fish fillet, 1 1/2 pounds total
Salt and freshly ground black pepper
6 blood oranges, segmented and zested
½ Cup oregano or other late summer herb flowers (rosemary, thyme or a mixture of all)
1 medium red onion, sliced paper thin
2 bunches Italian parsley, finely chopped to yield 1/2 cup
1/4 cup packed mint leaves
Preheat oven to 400 degrees F.
Cut 4 pieces of parchment paper into 16-inch squares. Grease each piece of parchment with 1 tablespoon olive oil. Season the blue fish with salt and pepper and place just right of the center of each piece of parchment paper. Divide the orange segments, oregano and red onion on top of the 4 fish fillets and sprinkle each with parsley and mint, Drizzle with olive oil and some juice from the oranges. Fold the left half of the parchment over and crimp the edges between your thumb and forefinger so that each pouch is sealed. Brush each pouch with olive oil. Place each on a cookie sheet and bake 10 minutes. Remove and present still sealed to each diner. Using a sharp knife or a pair of scissors, open the “cartoccio”. Drizzle with olive oil, add some raw orange zest, salt, and more orange juice. Eat immediately.
Option Two: Make the pouch of double layers of foil and cook on a grill for 8 minutes.
Bluefish with olives and tomatoes
4 tablespoons extra-virgin olive oil
1 onion, cut into 1/4-inch dice
3 cloves garlic, thinly sliced
2 ribs celery, cut into 1/4-inch dice
1 baking potato, like russets, cut into 1/4-inch dice
1 teaspoon chile flakes
1 cup Gaeta olives (any Greek or Italian olive)
2 tablespoons salted capers, rinsed
1 pound fresh plum tomatoes, peeled and coarsely chopped (or canned plum tomatoes)
1/2 cup water
11/2 pounds bluefish fillet, skin and bones removed, cut into 4-ounce pieces
Salt and pepper
1 bunch Italian parsley, chopped to yield 1/4 cup
Directions
In a 12 to 14-inch saute pan, heat the oil until almost smoking. Add the onion, garlic, celery, and potato and saute 8 to 10 minutes, until golden brown. Add the chile flakes, olives, capers, and tomatoes, and cook 7 to 8 minutes, until the tomatoes have fallen apart. Add the water and bring to a boil. Season the fish well with salt and pepper, place it in the pan and cook, covered, for 8 to 10 minutes. Sprinkle with parsley and serve.
Stuffed Blue with spices
(involved, a bit complicated, but worth it!)
1 two- to five pound whole bluefish, cleaned
3/4 teaspoon each cayenne and turmeric
¼ teaspoon salt
1 1/2 teaspoons butter
- 2 tablespoons broken cashews
- 2 tablespoons golden raisins
- 1/3 cup, plus 1 tablespoon vegetable oil
- 4 cups sliced onions
- 1 tablespoon finely chopped garlic
- 1 tablespoons finely chopped ginger
- 2 fresh green chiles, split lengthwise
- 4 teaspoons coriander
- 1 teaspoon cumin
- 1/2 teaspoon Garam Masala Indian mix herbs, not necessary)
- 1 cup chopped tomato
- 1 teaspoon freshly squeezed lime juice
- 1/4 cup each chopped fresh, cilantro and mint leaves
- 1/2 teaspoon sugar
Remove the head and tail from the fish. Butterfly by slicing it down the entire length of the belly side. Open it up, and carefully remove the backbone, starting from the neck. Remove any remaining bones. Fold fish in half, skin-side out, and rub skin with a mixture of 1/4 teaspoon cayenne, 1/4 teaspoon turmeric, and salt. Marinate for 15 minutes.
In a small skillet, heat butter over medium heat; add cashews, and saute until golden. Remove to a plate. In the same skillet with remaining butter, saute raisins until they swell and brown slightly. Add raisins to the plate with cashews, and set aside.
In a large skillet, heat 1/3 cup oil, and fry onions until edges are nicely browned. Add garlic, ginger, and green chiles, and stir for 1 minute. Stir in coriander, remaining 1/2 teaspoon cayenne, cumin, remaining 1/2 teaspoon turmeric, garam masala, tomato, lime juice, cilantro, mint, and sugar, and fry until onions are well browned and mixture is thick and pastelike, adding enough water to keep it moist. Remove from heat, and cool slightly.
Open fish, and spread one-third of the onion mixture inside; fold it over to close. In the same skillet, push the remaining onion mixture to the sides of the pan. Add remaining 1 tablespoon oil, and place fish in the middle. Cook, covered, on medium-low heat, until bottom of fish is lightly browned, about 10 minutes. Carefully turn, and continue to cook until lightly browned, about 10 minutes more. Remove from heat.
Carefully transfer fish to a platter. Spread remaining sauce over fish. Sprinkle with cashews and raisins, and serve.
Too much work? Try this instead!
Less Involved Suggestion!
Follow directions for opening fish lengthwise, fill with your own stuffing of bread crumbs, or rice, or another seafood like crab (but that’s awfully rich!) mixed with chopped onion and celery, and bake at 325 degrees about 30 minutes, until fish flakes easily. If desired, chop a can of plum tomatoes smaller, heat, and pour over baked fish.
Grilled Bluefish with lemon
1 bluefish, cleaned
3 tablespoons, olive oil
2 lemons, juiced
3 limes, juiced
2 tablespoons freshly ground pepper
2 tablespoons sea salt
1 to 2 lemons, cut in wedges
Preheat grill to medium.
Dress fish with oil, and lemon and lime juices. Season with pepper and salt. Be sure to rub all ingredients throughout fish and inside cavity. Stuff inside of fish with lemon wedges.
Place in fish basket. Cook 10 to 15 minutes per side or until skin is slightly charred. Remove carefully. Serve with lemon.
