**Embark on a Culinary Journey with Stuffed Bluefish, a Symphony of Flavors:**
Prepare to tantalize your taste buds with a culinary masterpiece – stuffed bluefish, an exquisite dish that harmonizes the delicate flavors of the sea with a vibrant blend of spices. This recipe collection offers two distinct variations, each promising an unforgettable gastronomic experience.
The "Sweet and Spicy Masala Stuffed Bluefish" captivates the senses with its vibrant blend of aromatic spices. A melange of ginger, garlic, green chilies, turmeric, coriander, cumin, and red chili powder dances on your palate, while a hint of sweetness from jaggery and tamarind adds a delightful contrast.
For those seeking a more traditional route, the "Classic Stuffed Bluefish" offers a timeless elegance. A savory stuffing of sautéed onions, garlic, breadcrumbs, parsley, and a touch of lemon zest complements the mild flavor of the bluefish, creating a harmonious balance of flavors.
Both recipes provide step-by-step instructions, ensuring success even for novice cooks. Detailed ingredient lists and cooking tips guarantee a seamless culinary experience.
So, gather your ingredients, ignite your culinary passion, and embark on a journey to savor the extraordinary flavors of stuffed bluefish. Prepare to impress your family and friends with this delectable dish that promises to become a cherished favorite.
HERB-STUFFED BLUEFISH
Herbs and lemon slices give this bluefish extra flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Preheat grill or broiler to high. Season fish with salt and pepper. Cut half the lemon into thin slices, and stuff cavity with lemon slices and herbs. Coat outside of fish with oil.
- Place fish on grill or rimmed baking pan, and grill or broil until skin is charred and fish is firm to the touch, about 6 minutes. Flip fish, and grill or broil until just cooked through, about 6 minutes more.
- Let rest 3 minutes. Remove top fillet by sliding a spatula between flesh and backbone (flesh should easily release), then pull out backbone. Remove bottom fillet. Squeeze remaining lemon half over fish, and serve.
BAKED STUFFED BLUEFISH
You will savor every bite of this dish. Bluefish is plentiful in NY so I am always looking for new recipes to use when my friends give me some of their extra catch. This recipe is for one but can easily be doubled, tripled etc.
Provided by Suzy_Q
Categories European
Time 40m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Place bluefish filet in an oven proof dish and sprinkle with salt and fresh pepper. Set aside. In a skillet heat olive oil over medium heat. Add garlic, anchovy, oregano and red pepper flakes. Cook for 3 minutes. Add breadcrumbs, mix and let cook for another 3 minutes. Add capers, lemon juice and cook another 2 minutes. Turn off heat and mix in the cheese. Carefully spread the breadcrumb mixture over the bluefish filet and bake for about 30-35 minutes. Garnish with fresh squeezed lemon juice.
Nutrition Facts : Calories 282.1, Fat 16, SaturatedFat 2.4, Cholesterol 3.4, Sodium 666, Carbohydrate 29, Fiber 2.2, Sugar 2.7, Protein 6.5
BLUEFISH WITH HERB STUFFING
Fresh bluefish, meaty and flavorful, is ideal for grilling. Pancetta slices, tied around the herb-stuffed fillets, keep the fish from sticking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 15
Steps:
- Heat grill. Season fish with salt and pepper. In a large skillet over medium heat, melt butter. Add celery, fennel, shallots, and garlic. Cook, stirring occasionally, until translucent, about 5 minutes.
- Add mushrooms to skillet. Cook, stirring occasionally, until tender, about 4 minutes more. Stir in herbs and wine. Reduce heat to low, and simmer 2 minutes. Transfer mixture to a large bowl, and stir in the bread cubes. Season with salt and pepper, and let cool.
- Lay first fillet, skin side up, on a clean work surface. Cover with half of the pancetta slices, and carefully flip over. Mound stuffing neatly on top of the fillet. Place second fillet on top, skin side up, and cover with remaining pancetta. Tie the stuffed fish securely with kitchen twine at 1-inch intervals. Replace any stuffing that falls out during the process, and make sure that all pancetta is kept in place by the twine.
- Grill stuffed fish over medium heat until pancetta is charred, 5 to 10 minutes per side, using two spatulas to carefully turn fish. Cover grill, and continue cooking fish until just done throughout (fish will be opaque), about 15 minutes more. Transfer to a serving platter. Serve warm with lemon wedges.
STUFFED BLUEFISH WITH SWEET AND SPICY MASALA
This recipe, brought to us by cookbook author Maya Kaimal, is exceptionally flavorful because the bluefish is marinated with a piquant rub of cayenne, turmeric, and salt before cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 22
Steps:
- Remove the head and tail from the fish. Butterfly by slicing it down the entire length of the belly side. Open it up, and carefully remove the backbone, starting from the neck. Remove any remaining bones. Fold fish in half, skin-side out, and rub skin with a mixture of 1/4 teaspoon cayenne, 1/4 teaspoon turmeric, and 1/4 teaspoon salt. Marinate for 15 minutes.
- In a small skillet, heat ghee over medium heat; add cashews, and saute until golden. Remove to a plate. In the same skillet with remaining ghee, saute raisins until they swell and brown slightly. Add raisins to the plate with cashews, and set aside.
- In a large skillet, heat 1/3 cup oil, and fry onions until edges are nicely browned. Add garlic, ginger, and green chiles, and stir for 1 minute. Stir in coriander, remaining 1/2 teaspoon cayenne, cumin, remaining 1/2 teaspoon turmeric, garam masala, tomato, lime juice, cilantro, mint, remaining teaspoon salt, and sugar, and fry until onions are well browned and mixture is thick and pastelike, adding enough water to keep it moist. Remove from heat, and cool slightly.
- Open fish, and spread one-third of the onion mixture inside; fold it over to close. In the same skillet, push the remaining onion mixture to the sides of the pan. Add remaining 1 tablespoon oil, and place fish in the middle. Cook, covered, on medium-low heat, until bottom of fish is lightly browned, about 10 minutes. Carefully turn, and continue to cook until lightly browned, about 10 minutes more. Remove from heat.
- Carefully transfer fish to a platter. Spread remaining sauce over fish. Sprinkle with cashews and raisins, and garnish with cilantro and mint; serve immediately.
Tips:
- Choose the right fish: Bluefish is a great choice for stuffing because it has a firm texture and can hold up to the stuffing ingredients. Other good options include salmon, trout, and tilapia.
- Don't overstuff the fish: The stuffing should be packed tightly, but not so tightly that the fish bursts open during cooking.
- Use fresh herbs and spices: Fresh herbs and spices will give your stuffing the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- Don't overcook the fish: Bluefish is a delicate fish, so it's important not to overcook it. The fish is done when it flakes easily with a fork.
- Make sure the fish is completely cooked before serving: Undercooked fish can be a health hazard, so be sure to cook the fish until it reaches an internal temperature of 145 degrees Fahrenheit.
Conclusion:
Stuffed bluefish is a delicious and impressive dish that is perfect for a special occasion. With its flaky fish, flavorful stuffing, and crispy skin, this dish is sure to please everyone at your table. So next time you're looking for a seafood dish that is both delicious and visually appealing, give stuffed bluefish a try.
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