The Best Bluefish Recipe You Will Ever Find!

[mboy]

I have not made it yet, but was made for me last year by a nice Oriental woman @ work who I bring in fish for.

Let me start off by saying I generally do not eat cooked fish, only very rarely. I am a big sushi freak and mainly only eat raw fish.

She brought this in for me last year and it was UNREAL. Couldn't believe it was the bluefish I had brought in for her.


UNREAL BLUEFISH RECIPE

By Anne F.


Ingredients:

2lbs bluefish fillets

A) 4 slices of Ginger (minced), 2 scallions (chopped), 4 clove of garlic (minced)

B) 1 pack McCormick Montreal Steak Seasoning (or other with LOTS of black pepper)

C) 1 cup Soy Sauce –(***Lee Kum Kee Seasoned Soy sauce for Seafood)

D) 1/2 cup Rice Wine

E)1 tbps. Sugar


1. Heat tbsp oil in pan wait until the oil is hot, then stir fry A

2. Put fish in , add B,C & D, cook for around 10 Min.
Turn fish cook for another 5 min.

3. Add sugar and cook for 2 min (or until sugar melts)


*** is the secret

[Captain Rich]

Do you eat this hot or cold??

[FDFisherman]

dogshit covered in all that stuff would taste good!! lmfao!:D

[Captain Rich]

And you know this how?????:eek:

[mboy]

Do you eat this hot or cold??

You eat it hot.

[jigman90]

we tried this recipe last night and it was very good! I just love all thoughs people that trash blue fish and throw them back as that is more for us to catch and eat!!:)

[Carol Ann]

Fresh ginger or the sushi kind? Gonna try it today! Thanks

[Captain Rich]

I just ate my first bluefish in years, cooking it in the soy sauce/ sake got rid of all of the oily taste. I would reccomend increasing the amount of ginger, but that's just my taste. Carol Ann use the fresh ginger root. The best part of this recipe is that you have almost a full bottle of sake left over, and I know what to do with that!!:D :D :D

[Mike M]

Used this recipe yesterday. It was great. No leftovers.

Thanks Capt Rich for giving me this recipe.

[mboy]

Hey, I gave you the recipe :rolleyes:

It was given to me by a nice Chinese lady at work who I bring in fish for.

Some of the measurments may be adjsuted according to taste (amount of fish/soy, etc).

Glad many of you liked it.

I am going to have to bring in some blues for her next week so she can make me some :).

[Mike M]

Sorry You are right. You posted the recipe Capt Rich told me about it thats all

[mboy]

:D

[Mike M]

Bump

[wink_man]

I just ate my first bluefish in years, cooking it in the soy sauce/ sake got rid of all of the oily taste.

Before using this recipe, or any other for bluefish, you might want to try this tip given to me by a former neighbor many years ago.

Take your skinned bluefish fillets, and put them in a shallow baking pan. Just barely cover them in whole milk, and put in the refigerator. For smaller fillets(2 to 4 pound blues) let soak for an hour, larger fillets, 2 to 3 hours. Drain off the milk, and prepare any way you like. The milk removes all the oilyness and makes the fish much more palatable, don't ask me how, it just does.

Cooking the fiish in the simplest form, ie, dipping in egg, and coating in breadcrumbs, then frying in canola oil, you won't even believe it's bluefish.

One more tip, don't ever try this whole milk method with a delicate white meat fish such as fluke, you will think you are eating dry cotton(don't ask me how I know this).

Garry

[FireChicken]

Bleeding the bluefish, putting them in an ice slush, and filleting them as soon as they bleed out takes out most of the fishy-ness.

[PAMonger]

Do they have sake at local liquor stores?

I don't know. I've never looked.

[Captain Rich]

absolutely, don't ask how I know! :)