Herb Stuffed Bluefish Recipes

HERB-STUFFED BLUEFISH

Steps:

• Preheat grill or broiler to high. Season fish with salt and pepper. Cut half the lemon into thin slices, and stuff cavity with lemon slices and herbs. Coat outside of fish with oil.
• Place fish on grill or rimmed baking pan, and grill or broil until skin is charred and fish is firm to the touch, about 6 minutes. Flip fish, and grill or broil until just cooked through, about 6 minutes more.
• Let rest 3 minutes. Remove top fillet by sliding a spatula between flesh and backbone (flesh should easily release), then pull out backbone. Remove bottom fillet. Squeeze remaining lemon half over fish, and serve.

FISH STUFFED WITH HERBS, WALNUTS AND POMEGRANATE

Steps:

• Heat oven to 475 degrees. Set a large frying pan over medium heat and add 2 tablespoons olive oil. When oil shimmers, add shallots and a pinch of salt. Cook, stirring occasionally, for 10 to 12 minutes until the shallots are tender and golden brown.
• Meanwhile, place herbs, scallions, garlic and walnuts in a large bowl. Stir well with a wooden spoon to combine.
• Add remaining 2 tablespoons oil to the pan, then add the herb mixture. Add a generous pinch of salt and continue to cook, stirring occasionally, until herbs begin to soften, about 4 minutes.
• Combine zest, orange juice and lime juice in a small bowl or glass. Add 6 tablespoons of the juice mixture to the herbs and cook another 4 minutes, until the taste of raw garlic subsides and the liquid simmers away. Add pomegranate molasses and tobiko, if using. Cook, stirring, for another 2 minutes, until molasses is absorbed. Remove from heat and let cool.
• Season the fish with salt, inside and out. Lay the fish open on a cutting board and drizzle 1 tablespoon juice mixture onto the flesh of each fish. Spoon about 1/4 cup stuffing inside each fish and tie closed with kitchen twine spaced 2 inches apart.
• Lightly drizzle a baking sheet with olive oil and lay fish on the sheet. Drizzle remaining juice over fish. Roast until flesh is opaque, flaky and firm to the touch, 18 to 20 minutes. Serve hot or at room temperature.

BLUEFISH WITH HERB STUFFING

Steps:

• Heat grill. Season fish with salt and pepper. In a large skillet over medium heat, melt butter. Add celery, fennel, shallots, and garlic. Cook, stirring occasionally, until translucent, about 5 minutes.
• Add mushrooms to skillet. Cook, stirring occasionally, until tender, about 4 minutes more. Stir in herbs and wine. Reduce heat to low, and simmer 2 minutes. Transfer mixture to a large bowl, and stir in the bread cubes. Season with salt and pepper, and let cool.
• Lay first fillet, skin side up, on a clean work surface. Cover with half of the pancetta slices, and carefully flip over. Mound stuffing neatly on top of the fillet. Place second fillet on top, skin side up, and cover with remaining pancetta. Tie the stuffed fish securely with kitchen twine at 1-inch intervals. Replace any stuffing that falls out during the process, and make sure that all pancetta is kept in place by the twine.
• Grill stuffed fish over medium heat until pancetta is charred, 5 to 10 minutes per side, using two spatulas to carefully turn fish. Cover grill, and continue cooking fish until just done throughout (fish will be opaque), about 15 minutes more. Transfer to a serving platter. Serve warm with lemon wedges.

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.

HERB-STUFFED WHOLE FISH

Steps:

• Preheat the oven to 475 degrees F. Place a large oven-safe saute pan or baking sheet on the lower rack of the oven to preheat.
• Season the belly cavity of the fish with salt and pepper. Place 2 or 3 lemon slices and a few sprigs each of thyme, oregano and parsley into the cavity of each fish. Really, just fill the cavities with all the lemon and herbs that will fit.
• Now for the fun part! Close the cavity of each fish by "sewing" a skewer through the skin: Hold the skin together, tucking in the herbs, and weave the skewer up and down through the skin to seal the cavity. The skewer stays in while the fish is cooking. Season the outside of the fish with a generous amount of salt and pepper. Divide the olive oil among the 4 fish and use your fingers to rub it on, coating them well on all sides.
• Carefully remove the preheated pan from the oven and gently place the fish in it. There should be a searing noise -- that means you're doing it right! Return the pan to the oven and roast the fish for 15 minutes.
• Remove the fish from the oven and let rest for 2 minutes. Carefully remove the skewers and place the fish (herbs and all) on large plates for serving. Since these are whole fish, be mindful of the bones as you eat, and advise your guests to be careful as well.

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.

HERB-STUFFED RED PEPPERS

Steps:

• Cut tops off peppers; remove seeds. Place peppers and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; set aside., In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the rice, parsley, salt, cayenne and allspice. , In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 3 tablespoons Parmesan cheese; stir about 1/2 cup sauce into rice mixture. Spoon into peppers. Place in a greased shallow 1-qt. baking dish., Cover and bake at 350° for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 5-10 minutes or until peppers are tender. Serve with remaining sauce.

BAKED STUFFED BLUEFISH

Steps:

• Preheat oven to 350 degrees. Place bluefish filet in an oven proof dish and sprinkle with salt and fresh pepper. Set aside. In a skillet heat olive oil over medium heat. Add garlic, anchovy, oregano and red pepper flakes. Cook for 3 minutes. Add breadcrumbs, mix and let cook for another 3 minutes. Add capers, lemon juice and cook another 2 minutes. Turn off heat and mix in the cheese. Carefully spread the breadcrumb mixture over the bluefish filet and bake for about 30-35 minutes. Garnish with fresh squeezed lemon juice.

GRILL-ROASTED WHOLE FISH STUFFED WITH FRESH HERBS AND WRAPPED IN PANCETTA

Steps:

• Grilling Method: Indirect/Medium Heat
• Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta or bacon that is thinly sliced and unrolled. Wrap fish loosely, mummy-style, with the pancetta, leaving head and tail exposed.
• Place fish in center of cooking grate. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Remove from grill.
• Place fish onto platter and serve immediately.

GARLIC HERB CHEESE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
• Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
• Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
• Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.