Hot Smoked Bluefish Recipes

SUPER SUMMER GRILLED BLUEFISH

Super Summer Grilled Bluefish image

Have a ton of bluefish and don't know what to do with it? Give this a try! Bluefish has a reputation for being a very strong fish. This super citrus marinade gives this grilled fish a bright and delicious flavor. I just made some (which I caught and froze) and it came out superb.

Provided by MILLERNB

Categories Seafood Fish

Time 43m

Yield 4

Number Of Ingredients 8

Ingredients

4 pounds bluefish fillets
1 cup orange juice
¼ cup fresh lime juice
¼ cup fresh lemon juice
¼ cup olive oil
1 tablespoon dry white wine
kosher salt and ground black pepper to taste
¼ cup citrus flavored seafood rub

Steps:

Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.
Preheat a grill for high heat. When the grill is hot, oil the grate.
Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.

Nutrition Facts : Calories 721.9 calories, Carbohydrate 9.2 g, Cholesterol 269.5 mg, Fat 32.9 g, Fiber 0.2 g, Protein 91.6 g, SaturatedFat 6 g, Sodium 1883.9 mg, Sugar 5.9 g

HOT-SMOKED BLUEFISH

Hot-Smoked Bluefish image

Provided by Pierre Franey

Categories dinner, main course

Time 4h15m

Yield 4 to 6 servings per fillet

Number Of Ingredients 6

Ingredients

4 large bluefish fillets (about 1 1/4 pounds each) with skin and scales on
4 tablespoons kosher salt
4 tablespoons brown sugar
1/4 teaspoon paprika
Freshly ground pepper to taste
1/4 cup vegetable oil

Steps:

Remove racks from smokehouse and prepare fire (see instructions).
In a mixing bowl combine all the seasonings except the pepper.
Brush rack lightly with oil and place fish on the rack, skin side down. (The skin and scales must be left on because they will help hold the fish together, but they are not to be eaten.) Sprinkle fillets liberally with seasoning mixture, about two tablespoons for each fillet. Using a soft-bristled brush, apply the oil to each fillet, thoroughly moistening fish and seasonings. Sprinkle generously with freshly ground pepper.
Place fish in smokehouse at 160 degrees. After about one-half hour allow temperature to drop to 150 degrees, and then check smokehouse regularly to be sure that the temperature is maintained, at least within the range of 140 to 160 degrees. Smoke for three hours. Then add wood to the fire and bring temperature up to about 200 degrees. Smoke one-half hour longer.
Serve chilled, sprinkled with lemon juice or accompanied by a mixture of sour cream, horseradish and a dash of tabasco.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 25 grams, Fiber 0 grams, Protein 76 grams, SaturatedFat 4 grams, Sodium 918 milligrams, Sugar 6 grams, TransFat 0 grams

SPECIAL OCCASION SMOKED BLUEFISH PATE

Special Occasion Smoked Bluefish Pate image

This easy recipe is a classic holiday standby. Smoked bluefish is blended into a creamy, zesty spread. Smoked salmon or tuna may be substituted for bluefish. Serve with crackers.

Provided by MARBALET

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 6h20m

Yield 16

Number Of Ingredients 4

Ingredients

½ pound skinless, boneless smoked bluefish
1 (8 ounce) package cream cheese, softened
1 ½ teaspoons prepared Dijon-style mustard
1 ½ teaspoons prepared horseradish

Steps:

Break up smoked bluefish and place in a food processor with cream cheese. Use pulse setting to blend smooth. Mix in prepared Dijon-style mustard and horseradish. Blend to desired consistency. Increase amounts of mustard and horseradish, if desired. Cover and chill in the refrigerator 6 hours, or overnight, before serving.

Nutrition Facts : Calories 64.9 calories, Carbohydrate 0.5 g, Cholesterol 20.1 mg, Fat 5 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 199.2 mg, Sugar 0.1 g

SMOKED-BLUEFISH PâTé

Smoked-Bluefish Pâté image

Categories Condiment/Spread Fish Appetizer No-Cook Quick & Easy Cream Cheese Lemon Summer Chive Shallot Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
1 (8-ounce) package cream cheese, softened
1/4 pound smoked bluefish or smoked trout, skin discarded and fish chopped
3 tablespoons finely chopped fresh chives
Accompaniment: toasts or crackers

Steps:

Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, bluefish, and 1/2 teaspoon pepper with a spoon until combined well. Stir in chives.

SMOKED BLUEFISH SPREAD

Smoked Bluefish Spread image

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 3 cups.

Number Of Ingredients 10

Ingredients

1 pound smoked bluefish fillets or flaked smoked trout
1 package (8 ounces) cream cheese, softened
3/4 cup finely chopped red onion
1/4 cup snipped fresh dill
1/4 cup lemon juice
1/4 cup sour cream
3 tablespoons capers, drained
2 tablespoons prepared horseradish
2 tablespoons grated lemon zest
Assorted crackers, fresh vegetables and lemon wedges

Steps:

Scrape fish from skin if needed. Place fish in a food processor; pulse until finely chopped. Combine cream cheese, red onion, dill, lemon juice, sour cream, capers, horseradish and zest; gently stir in fish. Refrigerate, covered, until serving., Serve with crackers, vegetables and lemon wedges. If desired, top with additional red onion and dill.

Nutrition Facts : Calories 64 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 209mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

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