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April 17th, 2006

What is your very favorite spring food? Comfort food? Something to make the house smell nice all day? Or something quick so you can get outside? Share you recipe with us all!

Baked Bluefish in Butter and Parsley

By LadyFisher

Depending on your east coast location, Bluefish appear from early spring in the south and late spring in the north. These are voracious toothy fish which work in groups to decimate baitfish schools. They are caught on the fly, and if properly handled, (immediate gutting and kept on, not in, ice), are delicately flavored and not at all pungent. They have firm, juicy yet flakey fillets.

(This recipe serves 12, adjust to suit)

    4 extra large bluefish fillets (2 eight-pound blues.)


    Freshly ground pepper

    1/2 pound butter

    1 bunch parsley, finely chopped

Preheat oven to 425.

Line large, shallow baking pan with aluminum foil. Place fillets close together, skin side down on foil. Sprinkle on a generous amount of coarse salt and grind fresh black pepper uniformly over the fillets. Dab large chunks of butter closely over entire surface and cover with a thick blanket of finely chopped parsley. Bake undisturbed for 30 minutes, then begin to baste every 5 minutes for an additional 15 minutes. When baked, the skin will stick to the foil, lift the flesh off and serve with thick broiled tomato and zucchini slices. A chunk of warm sourdough bread is a lovely addition.

This will not taste like the store-bought Bluefish. Enjoy. ~ LF

Credit: Photo from The Catch And The Feast, Published by Weybright and Talley, 1969.

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