tom@cbmvax.UUCP (Tom Donohue) (06/24/91)
In article <1991Jun21.175519.5020@mthvax.cs.miami.edu> edk@rafos.gso.uri.edu writes: >Does anyone have any good bluefish recipes? Owing to it's oily and >darkish meat, not all my fish recipes work well with it. Blackened >bluefish and smoked/BBQed work well, but I was wondering if there >were any other alternatives! One of my favorite ways to grill bluefish is: Place a bluefish fillet skin-side down on a large piece of foil. Slather generously with tartar sauce. Layer thinly sliced onions and green peppers on top, then slices or chunks of fresh tomatoes. Sprinkle with basil/oregano/parsley/pepper and sqeeze on lots of fresh lemon juice. Tightly close the foil, and double wrap with another piece of foil. Grill 20-40 minutes (without turning) depending on the size and thickness of the fish. Serve. Tom Donohue tom@hutch.rabbit.com