Bluefish really start to show up on the beaches and beaches of the Carolinas in early May. They are aggressive and feisty fish that love to hit bloody cut bait or fleshy artificial lures.
Bluefin of all sizes can be caught by anglers on Gotcha-style lead plugs with red-headed patterns being the most popular; as well as cut bait on the bottom or live baitfish fished.
Blueberries have a somewhat poor reputation in the southern table-to-table, because people try to cornbread them and fry them in oil. Cooked they are very good tasting fish with a nice distinctive flavor.
Carolina Grilled Bluefish
2 pounds of bluefish fillets
1/4 teaspoon of garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
Lemon pepper to taste
salt to taste
3 tablespoons of butter
2 large cloves of garlic, chopped
1 tablespoon chopped parsley
1 1/2 tablespoons olive oil
Preheat the grill for high heat. In a small bowl, mix garlic powder, onion powder, paprika, lemon pepper, and salt. Sprinkle the dressing on the blue ribbons. In a small saucepan over med heat, melt butter with garlic and parsley. Leave it. Lightly oil the grill. Grill the bluefish for 6 minutes, then turn and drizzle with butter. Continue to cook for 6 to 7 minutes, or until the bluefish is done. Drizzle the bluefish fillets with oil before serving. Militias 6.
Pepper and Blueberry with Pepper and Wheat
2 pounds of bluefish fillets
1 bell pepper, cut into 1/2-inch squares
1 yellow bell pepper, cut into 1/2-inch squares
2 yellow corn closer
2 tablespoons of oil
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp salt
Preheat the oven to 350 degrees. In a large frying pan combine the red and yellow peppers, corn, 1 tablespoon olive oil, and 1/4 tsp each salt , pepper, and thyme. Roast in the oven until the corn and pepper begin to brown, about 10 minutes, stirring once. Rub the remaining oil on both sides of the blue ribbon. Sprinkle the blueberries with the remaining 1/4 tsp each of the salt, pepper, and thyme.
Remove the roast from the oven and push to the sides the mixture of corn and pepper. Place the ribbons in the center of the pan and cook until just done, about 12 minutes for 1-inch-thick ribbons. Militias 6.
Poached Bluefish
1 pound of bluefish fillets
2 tablespoons of oil
1 can of chopped tomatoes
a teaspoon of dried basil
teaspoon of fennel seeds
teaspoon salt
teaspoon pepper
Place all the ingredients except the blue cheese in a saucepan. Simmer for 12 minutes, stirring. Blue room in cooking ribbons. Pour the sauce over the fish. Poach at 350 degrees until tender. Soldiers 2-3 Great with garlic bread.
Elegant Carolina Bluefish
8 large bluefish strings
2 medium onions, finely chopped
6 cloves of garlic, crushed
1 fresh tomatoes, chopped
3 1/2 cups canned tomatoes
1/2 cup sprinkles
2 tablespoons of oil
1 lemon, juiced
3 tablespoons vegetable oil
1 bunch of celery, chopped
teaspoon black pepper
Bay leaves 2
1/2 teaspoon sea salt
white wine
The first lemon was cut into wedges
Add the blue powder with the flour. In a large cauldron, place 2 tablespoons of olive oil and heat on med high until hot. Fasten the ribbons on both sides; Place the blueberry in a large pan and sprinkle with lemon juice. Blue decided.
Place 3 tablespoons of vegetable oil and heat on med high until hot. Add the onions, garlic, and celery. Saute until the onions are translucent. Add pepper and stir. In a large saucepan, place the onion mixture, canned tomatoes, chopped tomatoes, bay leaves, rosemary, and white wine. Stir the ingredients together and cook them on low heat for 40 minutes.
Preheat the oven to 350 degrees. Pour the sauce over the greens and bake for 15 to 18 minutes, or until done. Garnish bluefish with lemon wedges. Serves 8
For more fish and seafood recipes see my blog A Dash of Salty and my website Surf and Salt b>
