Bluefish
About the ingredient bluefish. Including 10 recipes with bluefish.
| In Chinese: | 鯥 | |
| British (UK) term: | Bluefish | |
| en français: | Bluefish | |
| en español: | pescado azul |
Recipes using bluefish
There are 10 recipes that contain this ingredient.
Blue Fish with Oranges & Oregano Flowers
Bluefish fillets sealed in parchment with fresh orange segments, oregano flowers, red onion, and Italian parsley. Baked until the fish is flaky and fragrant. A simple, elegant Italian-inspired dinner.
Peter's Smoked Bluefish Chowder
Smoked bluefish chowder: flaky smoked bluefish stirred into a corn, potato, and smoked bacon base built on fish bouillon. A coastal New England chowder with bold, smoky character.
Bluefish Rolls
Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.
Fillets of Bluefish Gen Patton
Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.
Bluefish with Fennel & Tomato Sauce
Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.
Bluefish in Parchment
Bluefish baked en papillote over wild rice, barley, and snow peas with sauteed mushrooms and red peppers. A light, herb-seasoned parchment packet dinner ready in 40 minutes.
Baked Breaded Bluefish with Mock Tartar Sauce
Light, crispy breaded bluefish fillets baked in just 10 minutes, served with a tangy yogurt-based mock tartar sauce. Low-fat, high-protein, and ready in 20 minutes.
Maple Basted Broiled Bluefish
Maple-basted broiled bluefish: oily Atlantic fish brushed with pure maple syrup, allspice, salt, and pepper, broiled or grilled until lightly caramelized. New England seafood in 20 minutes.
Bluefish Chowder
Hearty bluefish chowder with crispy bacon, tender potatoes, and a rich white sauce thickened with evaporated milk. Seasoned with tarragon, rosemary, and basil for a New England-style fish soup.
