hstrop@mhuxt.UUCP (trop) (10/07/83)
Lots of bluefish to eat? I know just how that feels. I went bluefishing three weeks ago and caught fourteen 5-6 lb fish! My favorite way to prepare them is as follows: 2Tbs melted butter/filet 1 clove garlic/2 filets 1 Tbs lime juice/filet Baste filets with above mixture and broil until meat as white and flakey. No more than five-six minutes tops! Serve with homemade hash browns or potato pancakes. A super dish! If he hasn't filetted them, here is a recipe from the September '83 Gourmet magazine: Bluefish with Sage, Grilled 1/4 cup fresh lemon juice 3 Tbs minced fresh sage or 1 Tbs crumbled dry 1/4 cup olive oil 3 1.5-2 lb bluefish, cleaned keeping heads and tails intact vegetable oil for brushing Al foil sprigs of fresh sage for garnish lemon wedges as accompaniment In a small bowl whisk together the lemon juice and minced sage, add olive oil in a stream, whisking, and whisk the marinade until emulsified. Season the bluefish well inside and out with salt and pepper and arrange them in a shallow ceramic or glass baking dish just large enough to hold them in one layer. Pour the marinade over the fish, rubbing it into the cavities, and let the fish marinade covered and chilled, turning them once of twice, for two to four hours. Have ready 3 pieces of foil, each large enough to enclose a bluefish. Brush the foil with vegetable oil and arrange a fish in the center of each piece.Measure the thickness of each bluefish at its thickest point with a ruler and wrap each fish tightly with the foil. Grill the packets on a grill set over glowing coals, turning them once, for ten minutes for each inch of thickness based on the thickest fish. The fish should just flake when tested with a fork. Transfer the packets with slotted metal spatulas to a work surface, unwrap them carefully, reserving the cooking juices, and transfer the fish with the spatulas carefully to a serving board. Garnish with sage if desired, pour the reserved juices into a serving bowl, and serve the fish with lemon wedges and the juices. Serves 6. I'm hungry already. Harvey S. Trop mhuxt!hstrop
ptw@vaxine.UUCP (P. T. Withington) (10/18/83)
My favorite recipe is to slather mayo+poupon on one side and charcoal grill 'till its hard to flip (because it flakes). Re: Ban on bluefish There have been some fish found with high concentrations of PCB's. Makes sense due to their level in the food chain and muscle structure. Problem is that one prime blue feeding area is Chesapeake -- Long Island; not the cleanest spot in the ocean. Authorities say that PCB's concentrate in fatty tissue, that removing skin and limiting amount of dark meat consumed will keep these levels down. At this time I believe they have recommended that pregnant and breast-feeding women avoid the fish until further testing.