|
|
Broiled Bluegill Fillets Easy Recipe.
Bluegill is a delicious freshwater fish with a light taste that is best fried or cooked quickly on the stove top. They have sweet, white, flaky flesh with a very meaty taste without being too fishy.
Broiled Bluegill Recipe - Recipe how to broil bluegill fillets with seasonings: cornmeal, bread crumbs, onion powder, garlic powder, paprika, thyme cayenne pepper, salt and pepper.
Nutritions per 1 serving equals Calories 191; Fat 3g; Sodium 654 mg; Carbohydrates14g; Fiber 2g; Sugar 0g; Protein 25g.
Ingredients:
- 1 lb fresh Bluegill fillets
- 1/4cup milk
- 1/2 tsp. vinegar
- 1/2 cup cornmeal
- 1/4 cup dry bread crumbs
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/4 tsp. thyme
- 1/4 tsp. cayenne pepper
- Virgin olive oil
- 1/2 tsp. salt to taste
- 1/4 tsp. pepper to taste
- Lemon wedges for garnish
|
Serves/Makes: 2
|
How to cook Broiled Bluegill Fillets:
- Rinse fillets and pat dry with paper towels.
- Combine milk and vinegar in a shallow bowl and place fillets in a mixture; let it soak for 15 minutes.
- Mix well cornmeal, bread crumbs, onion powder, garlic powder, paprika, thyme cayenne pepper, salt and pepper in a separate bowl.
- Preheat broiler to 300°F. (160°C).
- Brush broiling pan with a little olive oil or spray it with cooking spray.
- Take fillets out of the milk mixture and then dip them in the combined cornbread mixture.
- Place fillets on prepared greased baking pan then place pan under broiler, 4 inches from heat.
- Broil for 4 minutes per side or until fish flakes easily with a fork.
- Serve fillets hot, garnish with lemon wedges, if desired.
Notes:
This Broiled Bluegill Fillets is a very affordable dish. It is delicious, simple, quick and very easy to cook. Prepared time 30 min.
This recipe for Broiled Bluegill Fillets serves/makes: 2
Main Ingredient: Bluegill
Preparation Method: Broiled
How to Fillet a Bluegill:
Begin by laying your fillet knife behind the pectoral fin. Cut all the way through the ribs and down to the main bone. Slice the fish from behind the gills to the backbone. Don't slice through, leave a small piece attached. Move the knife along the spine, again not to cut through. Slice all the way to the fish's tail without removing the skin yet. Lay out the fish with the skin side down. Use a fillet knife to slice all the way down the fillet. Cut away the skin. To cut a remaining bones use a clean fillet knife to get under the ribs, top to bottom, keeping the knife right under the bones, so as not to lose any of the meat.
Back to top
Bluegill Recepies
Fish Recepies
|
|
|
