Baked Bluefish Recipe

The first time I encountered bluefish was within the Massachusetts room of my friend Jill. Her splendidly imperturbable son John was much beside himself with anticipation of diving into one amongst the fillets his mammy had ready.

I had ne'er detected of bluefish, that square measure so blue, each outside and in. They’re AN geographic region fish, we tend to don’t have them on the geographical region. Their season is brief and that they spoil terribly quickly, thus you have got to induce them contemporary and eat them at once. Bluefish square measure thought of sport fishing fish as a result of they're thus aggressive.

For this preparation of bluefish, we’ve baked it in foil with lemon, butter, herbs, and a little white wine. The lemon is particularly important to cut the fattiness of the fish. Bluefish is also excellent grilled or smoked. Do you like bluefish? How do you prepare it?

Baked Bluefish Recipe :

• Prep time: 10 minutes
• Cook time: 20 minutes
• Yield: Serves 2 to 4

You can also add a layer of thinly sliced fennel to the fish.

 

Ingredients:

• One bluefish fillet (1/2 pound to 1 pound)
• Kosher salt
• Freshly ground black pepper
• 3 to 5 very thin slices of fresh lemon
• 3 pats of butter (about a teaspoon each)
• Several sprigs of fresh herbs such as tarragon, thyme, fennel fronds, and/or parsley (or a teaspoon of dried herbs such as Italian seasoning or Herbes de Provence)
• 3 Tbsp dry white wine
• 2 Tbsp lemon juice

Method:

1 Preheat oven to 350°F. Cut a piece of foil large enough to enclose the bluefish fillet. (You can double layer the foil if you are working with thin foil). Place the foil in a roasting pan. Rinse the bluefish fillet and place it in the center of the foil, skin side down.

2 Sprinkle the fillet with salt and pepper. Lay a layer of thin lemon slices on top of the fillet. Arrange pats of butter along the top of the fillet. Lay several sprigs of fresh herbs on top of the butter and lemon slices.

3 Create a boat shape with the foil around the fish so that liquid does not leak out. Pour white wine over the fish, and sprinkle with the lemon juice. Crimp the edges of the foil together so they are relatively sealed.

4 Place in the preheated oven (or you can put the foil packet on the grill) and bake for 15 to 20 minutes or so, until the fish is cooked through and opaque. Carefully lift the fillet from the foil and place on a serving dish. Pour the cooking liquid over the fish to serve.

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Baked Shrimp with Tomatillos

Some things taste so much better than they look. This is an odd looking dish with the orangey pink shrimp and the light yellow-y green tomatillos, speckled here and there with white Cotija cheese and green cilantro. And you might be thinking, what kind of combination is that?

But hear me out. This odd assortment of ingredients is just a Southwestern riff off a shrimp saganaki, which is typically made with feta and tomato sauce. One of the best received recipes on this site is for baked shrimp in tomato feta sauce. It just works.

The onions and the shrimp provide the sweetness, the tomatillos or tomatoes the acidity, the Cotija queso seco or feta the saltiness, and the cilantro or parsley the bitter. Wrap some in a flour tortilla and you practically have a shrimp quesadilla with salsa verde.

Baked Shrimp with Tomatillos Recipe :

• Prep time: 15 minutes
• Cook time: 40 minutes
• Yield: Serves 4

Shrimp can be cooked either shell on or shell off. Cooking with the shell on will result in better flavor, but can be fussy to eat, as you have to pick off the shells as you eat them. Shelling and deveining the shrimp before cooking can add a good 10 minutes to prep time, but the resulting dish is easier to eat. This is a one pan dish, going from stove-top to oven, so use an oven-proof pan.

 

Ingredients:

• 2 Tbsp vegetable oil
• 1 medium onion, chopped, about 1 cup
• 1-2 jalapeno chiles, seeded, minced
• 3 garlic cloves, thinly sliced
• 1 lb tomatillos, chopped
• Salt
• 1/2 cup clam juice OR 1/4 cup water*
• 1 lb shrimp, cleaned, deveined
• 1 cup Cotija queso seco cheese (can substitute feta)
• 1/4 cup chopped cilantro
• Lime juice
• Black pepper

• An oven-proof sauté pan or cast iron pan

*One time we made this we used tequila instead of clam juice, it was good too!

 

Method:

1 Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.

2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.

3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.

4 Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.

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