East Coast Seafood Recipes: Bluefish

Bluefish are a feisty saltwater gamefish found all down the Atlantic Coast. They are vicious feeders and are caught on all manner of cut baits and lures.

For more information on Carolina fishing and seafood cooking check out my book Surf and Saltwater Fishing in the Carolinas

Bluefish recipes in this country date back to colonial times, and the fish has always had a reputation in the water and on the table.

Easy Baked Bluefish

2 lbs bluefish fillets
3 tablespoons lemon juice
2 tablespoons melted or soft butter or margarine
1 small onion, chopped
1 bunch fresh parsley, chopped
salt and pepper
olive oil
dill

Preheat oven to 450 degrees. Sprinkle fillets with salt, pepper, and lemon juice. Coat with butter and place in oiled baking dish with lots of room. Mix parsley and onions and place around fish. Sprinkle a little olive oil and dill on top. Reduce oven temperature to 400 degrees and bake 12 minutes or until done. Serves 5.

Herb Baked Snapper Bluefish

*Snapper bluefish are smaller bluefish that go no larger than about 4 pounds (the bigger bluefish are called choppers). Snappers are by far the best eating-size for bluefish and are sweeter than larger blues.

1 snapper bluefish, 3 or 4 lbs, dressed
2 onions, chopped
2 celery stalks, chopped
1 cups mushrooms, sliced
2 tablespoons parsley, chopped
¼ teaspoon thyme, dried
¼ teaspoon rosemary, dried
¼ teaspoon tarragon, dried
6 tablespoon butter, melted
3 tablespoons grated Parmesan cheese

Mix onions, celery, mushrooms, thyme, rosemary, tarragon and butter together. Spread half of mixture in a greased baking dish and add the bluefish. Sprinkle with Parmesan cheese and top with remaining vegetable mixture. Bake at 375 degrees 30 to 35 minutes or until flaky, basting with melted butter or chicken broth.

South Carolina Bluefish Soup

1 ½ lb bluefish fillets
½ lb sliced bacon
3 medium onions, chopped
3 stalks celery, chopped
2 medium potatoes, cubed
1 can tomatoes (15 ounce)
2 cans chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 package frozen corn (10-ounces)
1 package frozen sliced okra

Cut bacon into small pieces and fry lightly. Add onion and celery and stir 2-3 minutes. Drain. Place bacon, onion, and celery in soup pot. Add potato, tomatoes, sugar, chicken broth, and Worcestershire sauce. Bring to a boil and reduce heat, simmer 1 hour. Add bluefish, okra, and corn. Simmer 20 more minutes. Serves with oyster crackers or saltines. Serves 5-6.

For more fish and seafood recipes see my blog A Dash Of Salty