Baked Bluefish

Ice the bluefish as soon as caught and wait until it is very chilled before you filet it. Remove the skin from the filet and trim away all of the dark red section. Oil an oven proof pyrex dish liberally with extra virgin olive oil. Place filets skin side down in the dish. Squeeze a lime or lemon over the filets. Peel and very thinly slice several cloves of garlic and cover the filets with the slices. Take a red wine/extra virgin olive oil salad dressing and liberally cover the filets (this works with any Italian style or vinagarette style dressing including low fat). Sprinkle Tony Chachere's seasoning and dried dill weed over the top. Cook in a preheated 425 degree oven for 12 minutes. Serve as is or over a plate of pasta with the sauce from the pyrex dish poured over the top. A side salad with a whole wheat roll and a glass of red wine and you have a happy man. Note that the texture of a blue fish is somewhat different than most fish but still very good.