ORANGE-SCENTED BLUEFISH
Bluefish is remarkably delicious and versatile. It is wonderful on the grill, its fatty richness complemented by the flavor of wood smoke. That richness ("oiliness" to the minds of some) causes many people to shun bluefish and other similar ocean brethren. All I can say is, oh well, more for me. Here orange zest provides an acidic tang that helps to balance the flavors, and the slow, low heat of the smoldering wood cooks the fish without drying it out.
Provided by Barton Seaver
Yield Serves 4
Number Of Ingredients 4
Steps:
- Remove the fish from the brine and pat it dry. Brush it with a mixture of the olive oil and orange zest. Place the fish, skin side down, on the grill away from the coals of a small fire. Add a few chunks of wood to the coals and cover the grill. For bluefish, I prefer a fruit or nut wood such as peach, pecan, apple, or cherry. Orange wood is also a fun choice. Close the air intake to just a sliver and cook for 12 to 15 minutes, depending on the thickness of the fillet and intensity of the fire. When the fish is cooked, it will have a beautiful rusty hue and the meat will flake under gentle pressure. Gently remove the filets to a platter and serve immediately. I like to remove the skin of bluefish and the underlying darkly colored bloodline just beneath it, as these can have strong flavors that some guests do not appreciate. It also helps to remove some of the toxins that are a concern with bluefish, as they tend to aggregate just under the skin.
SAGE AND GARLIC SCENTED BLUEFISH.
Sage is an unsuspected partner for fish. It needs a strong partner, and bluefish is ideal. Although full-flavored by it's self bluefish tastes almost like meat when marinated with fresh sage, lemon, garlic and olive oil. This dish needs about 1 to 2 hours to refrigerate after assembly. So make ahead of time. This recipe is from the Splendid Table
Provided by Xexe383
Categories Fruit
Time 2h15m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- use about 1/2 tablespoon of olive oil to coat a large shallow baking dish.
- Spread the pieces of fish in a single layer in the dish, spacing them about 1/2 inch apart.
- Top the fish pieces with the slivers of garlic and the fresh sage (again make sure you only use fresh sage).
- Drizzle lightly with olive oil.
- Sprinkle with lemon juice, and season with salt and pepper. lightly cover the dish with plastic wrap and refrigerate for 1 to 2 hours.
- Preheat the oven to 450*F.
- Slip the gratin dish into the oven and bake 7-10 minutes or until the bluefish is firm when pressed. Baste the fish with the pan juices after about 3 minutes.
- Do not overcook, fish that flakes easily when it's done is over cooked.Serve the fish directly from the baking dish.
- Spoon the pan juices over the fish and pass lemon wedges around as the final seasoning.
Nutrition Facts : Calories 466.3, Fat 29.7, SaturatedFat 4.8, Cholesterol 129.3, Sodium 133.4, Carbohydrate 7.6, Fiber 2.6, Sugar 0.4, Protein 44.5
SUPER SUMMER GRILLED BLUEFISH
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
Time 43m
Yield 4
Number Of Ingredients 8
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
ORANGE SCENTED BEEF STIR-FRY
This came from a healthy online recipe site. You can easily replace the beef with your choice of protein. I have made this often and it always turns out great for me. Great way to eat a healthier version of an asian stir-fry. Serve with brown or white steamed jasmine rice.
Provided by carmenskitchen
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
- Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
- Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper and broccoli; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent. Stir the vegetables into the sauce and return the beef to the wok; toss to coat. Serve immediately.
Nutrition Facts : Calories 414.5, Fat 24.6, SaturatedFat 8, Cholesterol 83.3, Sodium 529.6, Carbohydrate 21.2, Fiber 1.1, Sugar 8.6, Protein 29
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.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 29.7 g, Cholesterol 162.8 mg, Fat 28.5 g, Fiber 1.4 g, Protein 42.4 g, SaturatedFat 14.2 g, Sodium 845.7 mg, Sugar 3.7 g
SAFFRON-AND-ORANGE-SCENTED SEAFOOD STEW
Honor the Italian-American Feast of the Seven Fishes with a pot of seafood stew perfumed with orange and saffron. This version switches out pricey lobster and scallops for just-as-refined shrimp and white fish, so you can spend extra on a few threads of fresh saffron and the best seafood stock you can find. The flavor of this dish is designed to be delicate-you want the star ingredients to be able to shine.
Provided by Greg Lofts
Categories Seafood Recipes
Time 1h15m
Number Of Ingredients 18
Steps:
- In a saucepan, heat 1 tablespoon oil over medium-high. When it shimmers, add tomato paste and shrimp shells. Cook, stirring, until shells turn pink and opaque, about 2 minutes. Add 2 cups water and gently boil 5 minutes. Strain shrimp broth into a heatproof bowl; discard solids. Stir saffron into broth.
- Heat remaining 2 tablespoons oil in a braiser pan or wide, shallow pot over medium. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. Stir in tomatoes and thyme. Cover and cook until tomatoes collapse and release their juices, 6 to 8 minutes. Add wine and boil until mostly evaporated.
- Add clams to pan, increase heat to medium-high, and cook, covered, just until they begin to open, 6 to 8 minutes (discard any that don't open). Transfer clams to a large heatproof bowl and cover with a plate to keep warm. Add mussels to pan and cook, covered, just until they begin to open, about 5 minutes (discard any that don't open). Transfer mussels to bowl with clams.
- Add seafood stock, shrimp broth, and orange zest and juice to pan. Bring to a simmer over medium-high heat; simmer 5 minutes. Meanwhile, remove about half of clams and two-thirds of mussels from their shells, reserving meat and juices and discarding empty shells.
- Stir shrimp and fish into pan, reduce heat to medium-low, and cook, covered, just until shrimp and fish are firm and cooked through, 3 to 5 minutes. Return shelled and in-shell clams and mussels and any accumulated juices to pan, stirring to combine. Remove from heat, sprinkle with celery leaves and parsley, drizzle with more oil, and serve with bread, if desired.
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