Best 7 Suzanne Harts Bluefish With Garlic Mayonnaise Recipes

SUZANNE HART'S BLUEFISH WITH GARLIC MAYONNAISE

Steps:

• Preheat the broiler to high.
• Broil the garlic cloves until they are tender, peel the skins and mash to a paste.
• Add the paste, vermouth and horseradish to the mayonnaise. Stir in the cream and blend well.
• Select a flame-proof baking dish large enough to hold fish in one layer. Coat both sides of the fillets with the garlic mayonnaise and place in the dish, skin side down. Place under broiler about 5 inches from the heat. Cook 5 to 7 minutes, depending on the thickness of the fillet. The fish is done when it flakes easily with a fork.
• Sprinkle with tarragon and serve immediately. Serve additional garlic mayonnaise on the side.

GARLIC MAYONNAISE

Steps:

• Put the egg yolks in a mixing bowl and lightly whisk, then add the oil, a short drizzle at a time while continuing to whisk. This technique is important because the oil and egg will otherwise not emulsify. Mix in the garlic, mustard and vinegar, if using, and ¼ tsp salt. Taste and adjust the seasoning if needed. Will keep chilled in a jar for up to three days.

HOMEMADE GARLIC MAYONNAISE

Steps:

• Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.

BROILED BLUEFISH FILLETS WITH FENNEL MAYONNAISE

Steps:

• Preheat broiler and oil a shallow baking pan large enough to hold fillets in one layer.
• Make fennel mayonnaise:
• In a dry small skillet toast fennel seeds over moderate heat, stirring, until fragrant. Mince fennel seeds and garlic with salt and in a small bowl stir together with mayonnaise, lemon juice, and pepper to taste.
• Arrange fillets in pan and spread fennel mayonnaise evenly over tops. Broil fillets 3 inches from heat until just cooked through, about 7 minutes.

BLUEFISH DIJONNAISE

Steps:

• Place a large cast-iron griddle or ovenproof skillet under the broiler and preheat until very hot, at least 10 minutes.
• Meanwhile, combine the mayonnaise, mustard and thyme in a small bowl.
• Generously season the fillets with salt and pepper. Paint one side of each fillet thickly with the mustard mixture.
• Place the fish in the skillet, painted side up, and broil until the coating is brown and bubbling, 3 to 4 minutes.

BAKED BLUEFISH

Steps:

• Pre heat oven to 450 degrees Trim dark areas from bluefish filets. Rinse under cold water and pat dry. Place filets on sheet pan skin side down and slather generous even coating of mayonaise on top of fish. Salt and pepper and geneous sqweeze of lemon juice. Place in top third of hot oven and bake until bubbly and brown on top about 10 minutes depending on thinkness.

BROILED BLUEFISH WITH TOMATO AND HERBS

Steps:

• Preheat broiler. Line rack of a broiler pan with foil.
• Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.
• Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.
• Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.