Ingredients
- Clean and split a bluefish and place it on an oiled baking dish or pan. Dot it heavily with butter, sprinkle with salt and pepper, and bake at 425*F.(according to Canadian theory) 10 minutes per inch Serve with lemon or parsley butter
Directions
Variations:
Stuff the bluefish with crabmeat;sprinkle the stuffing with salt, pepper, and butter. Tie the fish up, place it on an oiled baking dish, dot with butter, and season with salt and pepper. Bake at 425*F. 10 minutes per inch.
Arrange a split bluefish on an oiled baking dish. Lay strips of bacon or salt pork across the top of the fish. Bake at 425*F. 10 minutes per inch.
And my favorite..
Stuff a bluefish with a few sprigs of parsley, dill and 2-3 lemon slices. Dot the interior with butter and sprinkle with salt and pepper.Oil a baking dish and cover the bottom with 3 shallots and 4 green onions, finely chopped. Lay the stuffed fish on top, dot with butter, and sprinkle with salt and pepper. Add 1 cup white wine. Bake as above, basting often. Remove the fish to a hot platter (keep warm). Take out the herbs and add them to the pan juices. Put the juices through a sieve or food mill. Return to the stove and add 1/2 cup keavy cream and 2 egg yolks. Stir until thickened, but do not let it boil. Taste for seasoning and pour the sauce over the fish
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Submitted 6/13/05.
Source: James Beard
Submitted By: Eileen Werth
crzylegs@erols.com
Baked Bluefish