Bluefish With Lemon Mustard Sauce Recipes

BLUEFISH WITH MUSTARD SAUCE AND CHIVES

Steps:

• Preheat the oven to 425F
• Whisk the sauce ingredients together and add salt and pepper to taste. Adjust any of the other ingredients to your liking.
• Arrange the fish in a shallow casserole and spread the sauce over them. Bake until the fish flakes, about 15-20 minutes.
• Serve right away, showered with the chives.

EASY OVEN BAKED BLUEFISH

Steps:

• Preheat oven to 400 degrees Fahrenheit. Spray baking dish with olive oil spray.
• Rinse bluefish under the cold running water. Pat dry with paper towels.
• Spray baking dish with olive oil spray and place fish skin side down in it. Sprinkle spices on top of the fish and lay tomatoes and lemon slices around it.
• Place the baking dish in the oven for 15 minutes. Then broil for another 2-3 minutes.

BLUEFISH DIJONNAISE

Steps:

• Place a large cast-iron griddle or ovenproof skillet under the broiler and preheat until very hot, at least 10 minutes.
• Meanwhile, combine the mayonnaise, mustard and thyme in a small bowl.
• Generously season the fillets with salt and pepper. Paint one side of each fillet thickly with the mustard mixture.
• Place the fish in the skillet, painted side up, and broil until the coating is brown and bubbling, 3 to 4 minutes.

BLUEFISH WITH LEMON MUSTARD SAUCE

Steps:

• Preheat the oven to 400 degrees F. Rub the fish with the oil and place, skin side down, in a single layer in a large baking dish. Season with salt and pepper. Bake for 10 minutes. While the fish is baking, combine the mustard and lemon juice. Brush the fish with the mixture and bake 5 to 8 minutes more, until the fish flakes when gently pressed.

LEMON-MUSTARD SAUCE

Steps:

• In a heavy-based medium saucepan, melt butter.
• Add flour all at once.
• Cook, stirring constantly, for 3 minutes.
• Add stock all at once.
• Blend mixture with a whisk.
• Cook mixture over low heat for 5 or 6 minutes, stirring often.
• Gently beat in egg yolks and add lemon juice, whisking constantly.
• Add mustard and mix.
• Add salt.
• Cook 1 or 2 minutes longer. Add cayenne pepper a little at a time, stirring and tasting until desired degree of "heat" is achieved.

BROILED BLUEFISH WITH TOMATO AND HERBS

Steps:

• Preheat broiler. Line rack of a broiler pan with foil.
• Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.
• Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.
• Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.

BAKED BLUEFISH WITH SWEET MUSTARD GLAZE

Steps:

• Preheat oven to 375 degrees. Lightly oil a baking dish large enough to hold the fish in a single layer. Place the bluefish skin side down in the dish.
• In a small bowl, combine the mustard, sugar, tarragon and soy sauce, and spread evenly over the fish.
• Bake about 20 minutes, until the fish is opaque when flaked in the center with the tip of a knife. Serve at once.

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.

FAST VIETNAMESE CARAMEL BLUEFISH

Steps:

• Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
• Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
• Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
• Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.