![]() Serve immediately with extra sauce spooned over the top of the fish.Pour the sauce over the fish into the saute pan, letting it come to a simmer and allowing the flavors to come together (about 5 minutes). Pour lemon juice into the sauce, stir and taste for more salt if needed.Let the fish simmer for about 2-3 minutes each side, repeating the salt, pepper and cheese on the other side. Once melted, place fish down into the pan and season with a little salt, pepper and a sprinkle of parmesan cheese. In a large saute pan, heat the butter over medium-high. ![]() ![]() Broil the fish for about 5 minutes, or until the fish is almost all the way cooked through. Set the broiler to high and make sure the rack is in the middle of the oven. Once fish has marinated, remove the fish from the vinegar and discard the vinegar.Step 3 Brush rack lightly with oil and place fish on. Step 2 In a mixing bowl combine all the seasonings except the pepper. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so. Step 1 Remove racks from smokehouse and prepare fire (see instructions). Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Add onions, cook until it begins to turn gold in color, tossing regularly.In a medium saucepan, heat olive oil over medium-high heat until oil is shimmering. While the fish marinates, prepare the tomato sauce.Let the fish sit and marinate in the vinegar for 30 minutes. Marinate the fish: In a deep dish, put the fish in and then pour enough vinegar over to fully immerse the fish.Just remember to not let the fish marinate in the vinegar any longer than 30 minutes, otherwise you won't taste the fishiness, but you will taste vinegar! If you are good at multi-tasking, this dish could be made even faster than one hour, but it is more realistic to plan for at least one hour. The flavors come together beautifully, and the sauce can be simmering slowly while you marinate the fish in the vinegar and then give it a quick broil. The sauce is made with simple ingredients - chopped tomatoes, garlic, lemon and parsley, with a few ingredients you may not expect - capers, raisins and ground cumin. It worked beautifully, and for this recipe, I have taken it one step further and created a delicious mediterranean inspired sauce that goes deliciously with the bluefish. In an older recipe I had made a few years ago, I had simply marinated the fish in red wine vinegar for 30 minutes, then taken the fish and put it under the broiler to lightly caramelize the fish, and, take the fishiness out of the bluefish. Place coated fillets, side by side on a plate and let rest for about 5 minutes. Using a large spatula, gently slide fish off the foil onto a serving plate, the skin of the fish will stay stuck to the foil.When most people think of bluefish, they think of the strong taste and oiliness that a bluefish typically has. Dredge fillets, one at a time, through the cornmeal, coating both sides.After a few minutes of "smoking", remove foil and fish by just sliding if off the grill on to a platter or lifting it, foil and all carefully as not to break it.Close the cover to the grill and allow the juices and mayonnaise to drip through the foil onto the fire, this will get very smokey but you get that delicate smoked flavor.Without disturbing the fish too much, make a few holes right through the fish and through the foil.Leaving foil wide open, use a sharp knife or two tined fork to make several holes in the bottom of the foil.Fish is done if it is opaque and flakes easily with a fork.After 15 minutes, carefully open package to check for doneness, you want it just barely done.Grill at medium-high heat, about 350-375 for 15 minutes, depending on thickness if fillet.Place fish on preheated grill, close cover. Folks chimed in about lemon, garlic, tomatoe sauce, baking, foil, etc.Remember to keep air space on top of fish.Bring together foil and fold to make a seal lengthwise over fish, fold in ends.Sprinkle with pepper and optional spices, drizzle lemon juice over top.Lay onion rings on top of fish in several layers, sprinkle with seasonings.Set aside, covered and refrigerated, until cooking time. Sprinkle the steaks with the salt, Italian seasoning, Tabasco and olive oil and arrange them on a broiler pan. Cut 2 crosswise slits through the skin and into the flesh of each fillet to a depth of about ΒΌ inch. Spread mayonnaise over the top of the fish, it should be very thick, if needed add more, the fish should look like a thickly frosted cake. Cut each fillet into two steaks (7 to 8 ounces each).Allow enough foil to make a package, sealed at the ends and folded at the top, allowing room for fish to steam.Lay pieces of Bluefish, skin side down, on UNGREASED aluminum foil.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |