From: manes@bass.bu.edu (Michelle Manes)
Newsgroups: rec.food.cooking
Subject: Bluefish Recipes
Date: 30 Jul 92 01:56:51 GMT
Organization: Boston University

Someone requested these a while ago.  These are from 
_The Boston Globe_ food section.  Haven't tried any of
them yet, but some of them sound pretty good:

Broiled Marinated Bluefish

1 cup plain yogurt
2 cloves garlic, finely chopped
2 Tbsp lemon juice
2 Tbsp olive oil
salt and freshly ground black pepper to taste
2 lbs skinless bluefish filets

In a bowl, whisk together the yogurt, farlic, lemon juice, oil
and cilantro.  Add salt and pepper to taste.

Lay the fish on a large platter and spread the yogurt 
marinade on both sides.  Cover the platter tightly with
plastic wrap and refrigerate for at least 4 hours or as
long as overnight.

Turn on broiler.  Remove the fish from the marinade and
place it in a broiling pan.  Set the pan as close to the 
element as possible.  Broil the fish for 8 to 10 min. or
until it is firm to the touch and cook through.

Serve at once with sirt-fried green beans tossed with
garlic and peanut oil.


Bluefish in Parchment

Olive oil (for brushing)
4 ears corn, shucked.2 lbs skinless bluefish fillets
6 plum tomatoes finely chopped
1/4 cup chopped fresh basil
salt and freshly ground black pepper to taste

Set the oven at 400 degrees.  Have on hand a roll of
parchment paper.  Cut 6 8-by-10 inch rectangle.  Oil the
paper, using either a brush or your fingers.

Remove the corn from the cobs.  Drop the corn into a saucepan
of boiling water, cook for half a minute, then drain it and
rinse with cold water.

Divide the fish into six even portions.  Set a piece of fish
on each piece parchment.  Scatter the corn on the bluefish,
divide the tomatoes and basil evenly among the packets, and
sprinkle with salt and pepper.

Fold the packets together at the top, leaving a little room in
the top, leaving a little room in each one -- they puff up in the
oven.  Fold the edges closed and turn them under.  Set
the packets on a rimmed baking sheet.

Transfer the packets to the hot oven and bake them for 20 min.
or until the parchment puffs slightly and the fish feels
firm under the paper.

Serve at once with roasted red potatoes.


Grilled Bluefish, Shrimp, and Scallop Kebabs

1 lb. bluefish fillets, skin intact
1 lb medium shrimp, peeled, tails intact
1 lb scallops
1/4 cup Dijon mustard
1/4 cup olive oil
1/4 cup rice wine vinegar
1/4 cup soy sauce
freshly ground black pepper to taste
2 cloves garlic, finely chopped
2 Tbsp chopped fresh ginger root

Soak 12 bamboo skewers in cold water.  Cut the fish into
1-1/2 inch pieces.  Thread the bluefish onto the skewers
with the shrimp and scallops.  Lay the skewers in a roasting
pan in one layer.

In a bowl, whisk together the mustard and oil until the
mixture emulsifies.  Whisk the vinegar, soy sauce, and pepper.
Stir in the garlic and ginger.

Pour the marinade over the skewers and turn the fish in the
roasting pan so it is coated all over.
Cover the pan with with plastic wrap and refrigerate for
at least 2 hours or as long as overnight, turning the fish
occasionally.

Light the grill.  When the coals are gray, grill the fish,
turning it often, for 4 min on each side or until the fish
is opaque and cooked through.  Serve at once.



Citrus Baked Blues

Grated rind and juice of 1/2 lemon
Grated rind and juice of 1/2 lime
2 cloves garlic, finely chopped
1 cup crushed tomatoes
1 Tbsp finely chopped fresh thyme
Salt and freshly ground black pepper to taste
2 lbs skinless bluefish fillets

In a bowl, combine the lemon and lime rind and juice.
Add the garlic, tomatoes, thyme, salt, and pepper.

Lay the fish in an oiled baking dish large enough to hold
it without curling.  Add the marinade and turn the fish over
in it so it is coated on all sides.  Cover the dish
tightly with plastic wrap and refrigerate for 30 min.

Set the oven at 400 degrees.  Transfer the dish to the hot
oven and bake for 20 to 25 min.  Or until the fish is
firm to the touch and cooked through.



Smoked Bluefish Pate

1/2 lb skinless, boneless smoked bluefish
4 oz mascarpone cheese or cream cheese
2 Tbsp lemon juice
1 Tbsp bottled white horseradish
1 tsp Dijon mustard
Pinch of cayenne pepper
Salt to taste
2 Tbsp finely chopped red onion

In the workbowl of a food processor, break up the bluefish
and add the marscarpone or cream cheese.  Work th machine in
on-off motions until the mixture is smooth.

Transfer the mixture to a bowl.  Add the lemon juice, horseradish,
Digon mustard, cayenne, salt, and red onion.  When the mixture
is thoroughly combined, mound it onto a dinner plate.  Surround
it with radishes still on their stems, cherry tomatoes, and
triangles of toasted bread.


Leftover-bluefish pate

Any leftover grilled or broiled fish can be turned into a pate.
Transfer the skinless fish to a food processor and add 2 Tbsp
soft cream cheese per 1/2 cup offish.  Work the cheese
mixture until it is smooth.  Taste the pate:  If the marinade
comes through, you man not need any additional seasonings.
If it seems bland, add 1 tsp of bottled white horseradish, 
1 tsp Dijon mustard, and a dash of Worcestershire sauce.
Keep adjusting the seasonings to taste.




michelle

--
Michelle Manes		|	"What should I be when I grow up?"
manes@bass.bu.edu	|	"Honest."
			|	-Robert M. Pirsig

Newsgroups: rec.food.cooking