Sage And Garlic Scented Bluefish Recipes

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.

SEARED BLUEFISH WITH CHARRED CORN, WARM TOMATO SALAD

Steps:

• Cook the bluefish:
• Preheat oven to 350°F. Season the bluefish with 1/2 teaspoon each salt and pepper. In a large, oven-safe skillet over medium-high heat, warm 2 tablespoons canola oil until hot and shimmering. Place the bluefish fillets skin side down in oil and do not move once in skillet. Allow the skin to become crispy, this should take about 90 seconds. Without moving the fillets, place the pan in the preheated oven for 5 to 7 minutes, until cooked through. Remove the skillet from the oven and drop the butter into the pan. As the butter begins to melt, baste the bluefish fillets. Remove from fillets from pan and set aside.
• Make the charred corn:
• Preheat a grill or grill pan over high heat. Brush the corn with 1 tablespoon canola oil and season with 1/2 teaspoon each salt and pepper. Grill corn, giving a quarter turn about every 20 seconds, allowing the kernels to become slightly charred. Once charred, remove from heat. When cool enough to handle, slice the kernels off the cob.
• In a medium pan over medium-high heat, warm the remaining 1 tablespoon canola oil. Add the leek and garlic to the pan, cook until the leek begins to become transparent, about 45 seconds. Add the corn to the pan and heat through. Remove from heat and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• For the warm tomato salad:
• In a medium pan over medium-low heat, warm the tomatoes in the olive oil just until they begin to release their juices. Remove from heat. Fold in the torn basil, season with sherry vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Just before serving fold in the sliced radishes.
• To serve:
• Place 3/4 cup of charred corn in the center of a plate. Top with seared bluefish and a generous squeeze of lemon juice over each fillet. Finish with a swoop of tomato salad around the plate.

ORANGE-SCENTED BLUEFISH

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.

PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON

Steps:

• Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
• In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
• Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
• Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
• Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.

FISH WITH SAGE AND GARLIC SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Separate and peel the garlic, and simmer in water til they are soft, about 20 minutes.
• Reserve several whole cloves, and let the rest simmer for 10 minutes more.
• Then push through a fine strainer, so you have about 1/4 cup of puree.
• Season the fish with salt and pepper and roll in flour, then saute fillets in the olive oil with the whole garlic cloves til just browned on high heat.
• Then place in oven to bake til firm.
• Meanwhile, heat the sage, broth, garlic puree and cream, and whisk until just thickened,~5 min.
• Pour the sauce over the fish a few minutes before it is done.
• Serve with a couple of spoonfuls of sauce over the fish.

SAGE AND GARLIC SCENTED BLUEFISH.

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.