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Italian Baked Bluefish with Oranges and Oregano Flowers in Cartoccio 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.
Baked Bluefish Recipe - Baked Bluefish with Oranges, Oregano Flowers, red onion and parsley in Cartoccio.
Ingredients:
- 4 fresh Bluefish fillet, 1 1/2 lb total
- 4 tbsp extra virgin olive oil
- Segments and zest of 6 oranges
- 1 cup oregano flowers, or other late summer herb flowers
- 1 medium red onion, sliced paper thin
- 2 bunches Italian parsley, finely chopped, to yield 1/2 cup
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Serves/Makes: 4
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How to cook Italian Baked Bluefish with Oranges and Oregano Flowers in Cartoccio:
- Preheat oven to 400 degrees.
- Cut 4 pieces parchment paper into 16-inch square pieces.
- Grease each piece of parchment with 1 tablespoon olive oil.
- Season bluefish with salt and pepper and place just right center of each piece of parchment.
- Divide the orange segments, oregano flowers and red onion on top of the 4 bluefish fillets and sprinkle each with parsley.
- Fold the left half of the parchment over and crimp the edges so that each is sealed.
- Place on a cookie sheet and bake for 10 minutes.
- Remove and present still sealed to each guest.
- Using a pair of scissors or a knife, open cartoccio and eat immediately.
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 Italian Baked Bluefish with Oranges and Oregano Flowers in Cartoccio serves/makes: 4. It is delicious, simple, and very affordable dish.
Main Ingredient: Bluefish
Preparation Method: Baked
Cuisine: Italian
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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