GRILLED
Fillets
(http://img.photobucket.com/albums/v335/pierpounder/Misc/FishCooking/BluefishFilets.jpg)
Moderately coat the filets with a mixture of mayo and Dijon or spicy mustard.
Add a little garlic powder (or salt), lemon pepper, or dill, etc. for seasonings.
(http://img.photobucket.com/albums/v335/pierpounder/Misc/FishCooking/BluefishFiletsCoated.jpg)
Then grill them on a HOT plate (or in a turning basket) for 15-20 minutes (about 8-10 minutes each side).
(http://img.photobucket.com/albums/v335/pierpounder/Misc/FishCooking/BluefishFiletsGrilled.jpg)
FRIED
Slather the fillets with mayo, sprinkle on some Cavender's Greek Seasonings, lightly roll in corn meal and pan fry.
Hi ChileRelleno,
You have some great recipes (I love spicy food) the trouble is over here in the U.K. where I live I can't get a lot of the ingredients you use on your side of the pond.
I can get the ingredients for this one, and will definitely give it a try, looks a tasty way to grill fillets.
Mike.
Chile
If you take that Red Blood Line out of the Fillet the dish will be better tasting.
Mike
Quote from: bluefish69 on September 15, 2013, 04:20:38 PM
Chile
If you take that Red Blood Line out of the Fillet the dish will be better tasting.
Mike
It flakes right out with a fork after being cooked.
And I only use small-medium sized Blues, they're not nearly so strong in taste.
One mroe thing for guys that hvae never done this, freezing makes the meat mushy. snapper blues are the bomb!
SAME AS THE BLUEFISH OUT OF MONTAUK? IF SO, FRIED (MOST INSHORE SPECIE)...
Yep same thing