Thread: Bluefish Mid Atlantic Style

Yeah, I've heard all the "cook a board", "cook a brick", or "cook a tire" jokes But I'm now a bonafide bluefish convert :headbang:

In July 2010 Susan and I ate supper with Ken Cooper (the OBA guy) and his lady friend Sharon who hails from Baltimore, MD.
She has caught (and eaten) plenty of bluefish (up to 20# in the surf) and this gal KNOWS how to cook them (NOT fried :-[

She showed us a simple recipe I'd like share.
Filet the bluefish off the backbone and seperate from the skin.



Moderately coat the filets with a mixture of mayonaise and Dijon or spicy mustard.
Add a little garlic powder (or salt), lemon pepper, or dill, etc. for seasonings.



Then grill them on a HOT plate (or in a turning basket) for 15-20 minutes (about 8-10 minutes each side).



The 'dark' meat is easily seperated with a fork when it's eaten.
It was so good, I brought two home Friday and we ate them Sat night :headbang:

Bon Appetite' :yippee:

:eat: Looks good!

That's how it's done right there.
:headbang:

Thanks guys!
I saw a neat variation of this today...

Met up with an internet buddy "Hatchie Dawg" from Tennessee and he showed me a new wrinkle on this recipe.
He'd caught a bluefish and a speckled trout this am which he filleted and trimmed the red meat off.
Then he slathered the pieces with mayonaise and sprinkled on some Cavender's Greek Seasonings and then lightly rolled them in corn meal and pan fried.

:P Man, that some some kinda good stuff! :eat:
Thanks Jeff! :headbang:

I eat blue fish if i cant catch nothing else i just remove the blood line like on all my fish and deep fry em YUM!!

I never had a fried fish I didn't Like when the fish is prepared correctly

Bake them with lemon slices and seasoned butter..Fried...Smoked...cedar plank grilled...Good eats.