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Broiled Bluefish Basted with Maple Syrup Tasty Recipe.
Bluefish should be eaten very fresh. Look for flesh with a deep, rich color with a firm texture. Bluefish soft-textured, moist flesh is dark and has a high oil content, making it quick to spoil. When concentrated, fish oils can create a strong fishy flavor. Bring the kosher salt, water, and herbs to a boil, simmer five minutes, then let cool. Pour brining mixture over the fish in a glass or stainless steel container, and refrigerate for one hour. Drain and pat dry with a paper towel before cooking. This will improve the texture of bluefish and will lighten the flavor as well as retain the oils that confer the full health benefits associated with eating fish.
Broiled Bluefish Recipe - easy recipe how to broil bluefish fillets basted in Maple syrup on a grill.
Ingredients:
- 4 fresh Bluefish fillets (2 1/2 to 3 pounds)
- 4 tbsp maple syrup
- 1 tbsp corn oil
- Allspice
- Salt and ground black pepper to taste
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Serves/Makes: 4
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How to cook Broiled Bluefish Basted with Maple Syrup:
- Pour maple syrup in a shallow bowl.
- Add bluefish fillets and turn to coat thoroughly.
- Sprinkle with allspice, salt and pepper. Set aside to marinade.
- Lightly grease broiling rack or grill with corn oil.
- Broil or grill bluefish for 2-4 min on each side.
- Baste fish with syrup twice until fish flakes and the outside is lightly caramelized.
Notes:
The quality of the flesh, and thus its flavor, is the best if the bluefish is gutted and iced as soon as possible after capture. Remove the dark, oily strip that runs down its center before cooking to avoid a fishy taste.
This recipe for Broiled Bluefish Basted with Maple Syrup serves/makes: 4. It is delicious, simple, and very affordable dish.
Main Ingredient: Bluefish
Preparation Method: Barbecued/Grilled
Cuisine: American
How to clean Bluefish:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales with a fish scaler or small, dull knife. Using short strokes, work from the tail to the head.
How to fillet Bluefish:
Blues have small scales and soft flesh, making them easy to fillet. With the bluefish lying on its side, insert the sharp knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail and remove the fillet. To skin the fillet, place it on a board, skin side down. Run a thin, sharp knife along the fillet between the flesh and the skin. Using fish pliers, pull out the pin bones.
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Fish Recepies
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