Balsamic Bluefish Recipes

BALSAMIC GLAZED SALMON

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (avoid parchment paper), then coat with non-stick cooking spray.
• In a small skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.
• Add the balsamic vinegar, honey, mustard, salt, and pepper. Whisk and simmer until the mixture thickens; about 4 minutes.
• Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze.
• Bake for 5 minutes and then remove from the oven.
• Baste with the glaze, then bake 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through.
• Sprinkle with chopped parsley and serve.

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

Steps:

• Preheat oven to 350°F.
• Place fillet in foil lined pain. Salt and pepper to taste.
• Spread mayonnaise over the fillet.
• Sprinkle with dill, to taste.
• Slice lemons thinly and lay slices over the fillet, covering most of the area.
• Bake until flakey and tender, about 30 minutes.

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.

BALSAMIC BLUEFISH

Steps:

• Preheat oven to 375 degrees.
• Roll fillets in the olive oil in a baking dish and season on both sides with salt and pepper. Pour next six ingredients over fish (vermouth to sesame oil).
• Sprinkle with ginger and chopped scallion.
• Cover dish tightly with aluminum foil, and bake until a chopstick easily penetrates the flesh, about 12-15 minutes. (Overall cooking time will depend on the thickness of the fillets.).