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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.
Method:
(This recipe serves 12, adjust to suit)
4 extra large bluefish fillets (2 eight-pound blues.)
Salt
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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