8 Excellent Bluefish Recipes

Last Updated: 05.04.20

Bluefish is a marine pelagic fish found all over the world and is a popular gamefish. It varies in size from small snappers to much larger breeds, sometimes weighing as much as 40 lb. With oily meat that tends to go rancid quickly, they are not very popular among inland consumers but are loved by those living near coastlines. Read our selection of recipes to see just some of the many ways you can cook this fish.

Broiled Bluefish with Tomato and Herbs

To prepare this recipe, you will need 2 pounds of Spanish bluefish fillets with skin, fresh lemon juice, dill, chives and 3 medium tomatoes. It is an easy to cook and a fast dish that can be served for lunch or dinner, and, if you respect the quantities, it will yield between 4 and 6 portions, depending on how you share them.

Line a broiler pan with foil and preheat it, then place the fish skin side down on the foil. Sprinkle with pepper and salt, and allow it to cook for about 15 minutes; keep it 3 or 4 inches away from the heat source, so that it does not get burned.

In a separate bowl, whisk together mayonnaise, lemon juice, dill (about two teaspoons) and chives. Spread the mixture over the fish and cover with tomato slices. The result will be a delicious meal for your family or friends.


Baked Bluefish

A very healthy way of cooking fish is to bake it. Bluefish meals prepared in such a way are delicious and do not require excessive attention while cooking them, nor do they need many expensive ingredients. For this, you will need one bluefish fillet, thin slices of fresh lemon, butter, fresh herbs such as thyme, fronds, parsley, white wine and lemon juice.

Before you get started, preheat the oven to about 350 degrees Fahrenheit. Find a piece of foil large enough to entirely enclose the fillet, and place it in a pan. The bluefish will be placed in the center of this foil, with the skin side facing the surface of the pan. Season and lay a layer of lemon slices on the top, adding some butter and herbs afterward too.

Sprinkle with lemon juice and wine, and seal the package afterward. Bake in the already heated oven for 15 or 20 minutes, until it is cooked through. Serve hot and after you have poured the liquid from the package on the fillets.


Smoked Bluefish Pate

A great starter, the fish pate is healthy and delicious and can be served with a lot of different garnishes and in many ways. Large bluefish are more suitable for this purpose, and their weight should be of at least 10 pounds.

The only disadvantage is that you must buy the fish already smoked and cooked; you can do this at home, however, if you have the resources and knowledge required. Anyway, to begin with, you must remove the red meat.

Put together in a bowl a quarter pound of softened cream cheese, one half of an onion already minced, chopped dill (about 2 tablespoons), small capers, lemon juice and maybe some splashes of sauce, if you like it spicier.

Mix these and then add the smoked bluefish. Mash them into a rough pate or grind them and mix until it turns into a smooth mixture that can be served either with crackers or with flatbread.


Baked Marinated Bluefish

This is by far the simplest recipe out there. It only needs two ingredients, the fish, and red wine vinegar, and if you want to garnish it, you can opt for rice, vegetables, salads or anything else you usually like. The only important thing to take into account is that the fish must be fresh, and the catch of the day is recommended.

All you need to do before the actual cooking is to marinate the fish for about 30 minutes in red wine vinegar so that it becomes less oily. After this, you can broil it, bake it and eat it either plain or with a garnish. People prefer rice pilaf, mushrooms or chickpeas. Regardless, this is surely the simplest and fastest way of cooking bluefish.


Genoese Style Baked Bluefish

Intended for large families or dinners with guests, this recipe yields about 6 servings and is not extremely easy to prepare, but the taste is definitely worth it.  You will need 2 bluefish fillets (they should be as fresh as possible), boiled potatoes, olive oil, garlic, parsley, while seasoning and spices can be added to your liking.

The oven must be preheated to about 450 degrees. While it is warming up, peel and slice the potatoes as thinly as possible; in a separate bowl, mix the potatoes with a half tablespoon of garlic and a couple of spoons of parsley. Arrange the potatoes evenly over the bottom of a casserole dish and bake them for 15 minutes.

Place the fillets skin side down on the potatoes; pour over them a mixture made with the remaining olive oil, garlic, and parsley. Season as you deem fit and then bake for 10 more minutes. Add some of the oil in the dish over the fish and potatoes and bake for 5 more minutes. Once done, it should be served hot.

Broiled Bluefish with Lemon-Garlic Mayonnaise

A moderately difficult recipe that requires a reduced amount of ingredients and time, the meal should be cooked with care as it is very easy to spoil it in a moment of neglect. Yielding 4 servings, it is intended for a family dinner; all you need is mayonnaise, fresh lemon juice, garlic, and herbs. The fish should be bought and cooked on the same day because bluefish tend to become rancid rapidly.

The broiler has to be preheated before placing the fish in it. Put the herbs and garlic in a small bowl and stir while adding ¼ cup of mayonnaise. Take half of it aside and store it; it will be used for seasoning the fish. Oil a baking sheet and put the bluefish on it, with the skin side of the pan.

Season and use a cooking brush to spread the remaining mayonnaise all over the fillets. Broil until it is cooked through; once done, serve immediately with the reserved mayonnaise, the one put beside in the beginning.


Grilled Bluefish

This recipe has a strong taste of summer; it is easy to cook, the dish is not too heavy, and it is certainly delicious. To begin with, you have to marinate the fish in a large bowl, together with one cup of orange juice, a quarter cup of lime juice, olive oil and white wine.

Season with seafood rub, salt, and pepper to your liking and stir to make sure that the fillet has been covered in its entirety by the juices. Marinate for more than 30 minutes to obtain the best possible taste.

Before getting on the cooking part, you have to preheat a grill until it becomes extremely hot; once it reaches a high temperature, oil the grate. Throw the marinade away and place the fish fillets on the grill and, in about 10 minutes (5 per side) it will be done. Serve hot, after the dark blue part of the bluefish has been removed.


Pan Fried Bluefish

Apart from broiling and baking, there are other ways of cooking bluefish – one is to fry it and serve with rice or potatoes. Since you can cook as many servings as you want, quantities are not relevant for this recipe. It is recommended, however, that the fish was captured on the same day since it tends to get a fishy and unpleasant taste immediately.

Prepare the fillets by dredging them with flour. The coated chunks will then be dipped into some milk, and then placed on a large plate that can hold all of them. Season them, individually, as it yields better results. Some people choose to mix the pepper and salt together with the cornmeal, but this offers less control over how spicy the final dish will be.

Sprinkle black pepper, garlic powder or cayenne peppers over the fillets; finely chopped chili can also be added, if you fancy hot dishes. Most people recommend adding sufficient paprika, as it gives the fish unique flavor and adds a bit of coloring to the dish, making it more attractive from an aesthetic point of view.

Now, you can pour a half inch deep layer of oil in a frying pan and heat it until it reaches a very high temperature. In the meanwhile, you can dredge the previously prepared fish chunks through cornmeal, milk and then again cornmeal until they are covered by a thick crust.

Put them in the oil and cook until they turn brown, on both sides. To drain the excess oil, place them on a plate lined with layers of paper towels or napkins. Serve warm, because the oily flesh of this breed of fish can be quite hard to digest if it is cold.



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