Bluefish Casserole Recipes

BAKED BLUEFISH

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
• Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
• Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

BLUEFISH CASSEROLE

Steps:

• Place fish fillets in shallow greased baking dish.
• Pour soup over fish; mix crumbs and butter and sprinkle over fish.
• Bake at 350 degrees for 35 minutes.

BROILED BLUEFISH WITH TOMATO, OLIVE, AND CAPER COMPOTE

Steps:

• Make the compote. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
• Remove from the heat and stir in the lemon juice and parsley. Set aside covered with foil to keep warm.
• Place a rack 5 inches from the broiler element and preheat.
• Prepare the fish. Using a sharp knife, slash the bluefish skin to form cross-hatch marks. Transfer the fillets to a foil-lined baking sheet and brush all over with the oil. Season with salt and generously with pepper. Broil the fish skin-side down, until just cooked through, about 5 minutes. (If the skin comes loose during cooking, you may remove and discard it.)
• Using a metal spatula, transfer the fillets to 4 warmed plates and top with the compote. Serve immediately.

BAKED BLUEFISH

Steps:

• Core tomatoes and slice 1/4-inch thick. Place on rack over baking sheet and salt generously on both sides. Set aside 1 hour.
• Heat oven to 350 degrees. If using bulb onions, trim roots and leave about 4 inches of stem. Cut each in half lengthwise. If using scallions, trim roots and leave whole. Brush onions or scallions with 1/2 tablespoon oil. Place on baking sheet and roast until tender, about 20 minutes. Set aside.
• Heat 1 1/2 tablespoons oil in small skillet, add garlic, sauté over low heat until barely golden, remove pan from heat and set aside.
• Place crumbs, basil and parsley in food processor or blender and process until blended. In pan, bring clam juice and wine to a simmer and remove from heat. Increase oven heat to 500 degrees.
• Using remaining oil, lightly oil baking dish that will hold bluefish in a single layer. Place bluefish fillets in dish skin side up. Place onions or scallions around fish. Place 2 to 3 slices tomato, slightly overlapping, on each fillet. Season with salt and pepper. Cover fish, tomatoes and onions generously with bread crumbs. Pour clam stock around fish and drizzle with garlic oil, with or without slices of garlic, on top. Bake 12 to 15 minutes, until just cooked through and lightly browned. Serve at once.

BLUEFISH ESCABECHE

Steps:

• Season the flour with salt and pepper and spread it on a plate. Dip the fish fillets in the flour to coat them lightly.
• Heat the oil in a heavy non-stick skillet over medium-high heat. Cook the fish a couple of minutes on each side until lightly browned. Transfer to a shallow serving dish that will hold them in a single layer. Drizzle with all but one tablespoon of the lemon juice.
• Lower the heat and add the leeks and garlic to the skillet. Cook over medium-low heat until they are tender. Stir in the tomatoes and continue to cook about five minutes longer, just until the tomatoes have softened. Remove from heat and stir in the capers and olives. Spread this mixture evenly over the fish, sprinkle with the remaining lemon juice and vinegar and scatter the basil leaves on top.
• Cover and set aside at room temperature up to three hours before serving, or refrigerate for six hours, then bring to room temperature.

BLUEFISH BAKED IN SOUR CREAM

Steps:

• Season the fish with salt and pepper and place them in a large greased baking dish.
• Mix remaining ingredients together and spread over fillets.
• Bake at 350 degrees for about 25 minutes and just broil top to get browned.
• Fish should flake easily when tested with a fork.

BLUEFISH PATTIES WITH QUICK AIOLI SAUCE

Steps:

• Trim dark parts from the fish and discard. Bring a large pot of water to a boil; drop fillets in and cook until white and flaky, 5 to 7 minutes. Drain. Transfer to a bowl and allow to cool, about 5 minutes. Flake with a fork.
• Mix panko, eggs, red bell pepper, onion, celery, mustard, seafood seasoning, salt, garlic powder, and black pepper into the bowl with the flaked fish. Stir in 1/4 cup mayonnaise 1 tablespoon at a time, just until mixture holds together. Form into 6 equal-size patties.
• Heat oil in a skillet over medium-high heat. Transfer patties carefully to the skillet. Fry, turning once, until golden brown, 5 to 7 minutes per side.
• Whisk together 1/2 cup mayonnaise, minced garlic, lemon juice and 1/2 teaspoon seafood seasoning. Serve aioli sauce alongside patties.

BAKED BLUEFISH

Steps:

• Pre heat oven to 450 degrees Trim dark areas from bluefish filets. Rinse under cold water and pat dry. Place filets on sheet pan skin side down and slather generous even coating of mayonaise on top of fish. Salt and pepper and geneous sqweeze of lemon juice. Place in top third of hot oven and bake until bubbly and brown on top about 10 minutes depending on thinkness.