Boston Bluefish With Spinach And Soup Recipes

BAKED BOSTON BLUEFISH

Steps:

• Preheat oven to 425 degrees F.
• Oil baking dish and set aside.
• With the fish opened, place parsley, green onion, herbs and celery on flesh and season with salt and pepper.
• Close fish over but do not tie.
• Place in baking dish and sprinkle with oil and lemon juice.
• Bake 14 minutes in the hot oven.

BOSTON BLUEFISH WITH SPINACH AND SOUP

Steps:

• Spray a 1-1/2L to 2L dish with non stick spray. Preheat oven to 350°F.
• Spread thawed and squeezed dry spinach over bottom of dish.
• Place thawed fillets over spinach and sprinkle with salt and pepper.
• In a bowl mix the flour and water, add the soup and mix well.
• Spoon over fillets and top with shredded cheese.
• Bake 30-35 minutes.

BROILED BLUEFISH WITH TOMATO, OLIVE, AND CAPER COMPOTE

Steps:

• Make the compote. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
• Remove from the heat and stir in the lemon juice and parsley. Set aside covered with foil to keep warm.
• Place a rack 5 inches from the broiler element and preheat.
• Prepare the fish. Using a sharp knife, slash the bluefish skin to form cross-hatch marks. Transfer the fillets to a foil-lined baking sheet and brush all over with the oil. Season with salt and generously with pepper. Broil the fish skin-side down, until just cooked through, about 5 minutes. (If the skin comes loose during cooking, you may remove and discard it.)
• Using a metal spatula, transfer the fillets to 4 warmed plates and top with the compote. Serve immediately.

ROASTED BLUEFISH FOR TWO

Steps:

• Lightly saute onion and garlic in olive oil.
• Preheat the oven to 500 degrees.
• Place the fillet in a lightly oiled baking dish with the skin-side down.
• Cover it with onion-garlic mixture and tomatoes, then capers and dill.
• Drizzle olive oil and balsamic vinegar.
• Roast for 15 to 20 minutes or till the fish becomes opaque.

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.