This simply prepared bluefish is baked in foil with lemon, white wine, butter, and herbs.
The first time I encountered bluefish was in the Massachusetts kitchen of my friend Jill.
I had never heard of bluefish, which are indeed blue, both outside and in.
Elise Bauer
They’re an East Coast fish, we don’t have them on the West Coast.
Bluefish are considered sport fishing fish because they are so aggressive.
Oddly to me, the fish isn’t that popular to eat.
Elise Bauer
In any case, it can be had cheaply.
I bought this big fillet for $2.79 a pound.
The bill came to $1.89, which is just unheard of for good fish where I live.
My goddaughter Piper LOVES bluefish!.Elise Bauer
Otherwise, stick tocodorsole.
The lemon is particularly important to cut the fattiness of the fish.
Bluefish is also excellent grilled or smoked.
Do you like bluefish?
How do you prepare it?
Simple Tip!
Cook bluefish to 145F to fully cook it.
Use an instant read thermometer to check the temperature and ensure you don’t overcook the fish.
(you’re able to double layer the foil if you are working with thin foil).
Place the foil in a roasting pan.
Rinse the bluefish fillet and place it in the center of the foil, skin side down.
Sprinkle the fillet with salt and pepper.
Lay a layer of thin lemon slices on top of the fillet.
Arrange pats of butter along the top of the fillet.
Lay several sprigs of fresh herbs on top of the butter and lemon slices.
Create a boat shape with the foil around the fish so that liquid does not leak out.
Pour white wine over the fish, and sprinkle with the lemon juice.
Crimp the edges of the foil together so they are relatively sealed.
Carefully lift the fillet from the foil and place on a serving dish.
Pour the cooking liquid over the fish to serve.
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