Best 8 Bluefish With Gin And Onions Recipes

BLUEFISH WITH GIN AND ONIONS

Steps:

• Lay scallions in bottom of roasting pan. Put fish, skin-side down, on top of the scallions.
• Squeeze juice from 1 lime over fish, sprinkle onion over fish, pour 6 tbl of butter over fish and season with salt and pepper. Cover with plastic wrap and marinate for 30 minutes.
• Preheat broiler. Uncover fish, transfer to broiler and broil for 15 minutes. Meanwhile squeeze juice from remaining lime in a small saucepan. Add 2 Tbl butter, gin and bring to a boil over high heat.
• Remove fish from broiler and pour gin mixture over the fish. Return to the broiler and broil until brown on top, about 5 minutes.
• Serve fish hot with scallions on the side.

SAILOR STYLE BLUEFISH WITH ONIONS AND TOMATOES

Steps:

• Preheat oven to 350F or Heat Barbecue to Inderect Medium Heat. Rinse the Bluefish under fresh running water, pat dry with a paper towel. Salt and Pepper the inside and outside of the fish lightly. Stuff the bunch of basil inside the cavity, set aside. Tear a sheet of heavy duty aluminum foil large enough for the fish to sit on top of it with about 4-6 inches overhang on each side.(you will be covering the first sheet with another, to make a sealed package). Place the sheet of foil on a large baking pan to prevent drips, and to allow for ease of transport. Using Half the Tomatoes place a layer of Tomatoes in the middle of the foil, cover with half the sliced onions. This is a base for the fish. Place the fish on the layer of tomatoes and onions. Cover with the remaining tomatoes and onions. Place another sheet of heavy duty aluminum foil on top, and fold and crimp the two layers edges together to seal. Be especially careful sealing the edges, as you do not want a leak. Place baking pan in oven carefully, bake for approx 10-15 minutes, until fish is cooked just about through (you must all ow for carryover cooking on larger fish, smaller fish may be cooked through in the oven) Open the foil on the fish, and, carefully peel off the top skin (it should remove easily) then, remove the top pieces with a fork. They will seperate easily from the backbone. Once all the top pieces are removed, pull up the head and backbone (they come off together) and remove the bottom slices from the skin.

BAKED FISH WITH ONIONS

Steps:

• Heat oil and 2 tablespoon of the butter and cook onions over medium heat until soft and golden, stirring often-- about 15 minutes.
• Stir in the flour and cook for 2 minutes.
• Whisk in the milk, bring to a boil, reduce heat and simmer for 15 minutes.
• Add more milk if sauce is too thick.
• Season with salt and pepper.
• Spread one third of the onion sauce in a casserole and sprinkle with one third of the cheeses.
• Cover with the fish fillets, then sprinkle with one third of the cheese.
• Pour the remaining sauce over the fish and sprinkle with the remaining cheese.
• Top with the fresh bread crumbs and dot with small pats of butter.
• Bake in a preheated 400 degree oven for about 20 minutes until the casserole is bubbly.

BLUEFISH FLAMBE WITH GIN

Steps:

• Grease a broiler pan that is just large enough to accommodate the filets and place them in the pan side by side.
• Pour half the melted butter over the fish and sprinkle with the onion; salt, and pepper. Place the pan 3 inches below broiler and let the fish start to brown.
• Meanwhile mix gin with remaining butter and heat until warm.
• When fish is "just done" remove pan from broiler (just flakes when brushed with a fork). Serve to table at once!
• Pour warmed gin-butter mixture over fish and ignite. Serve when flame has died.

FAST VIETNAMESE CARAMEL BLUEFISH

Steps:

• Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
• Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
• Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
• Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.

GREEK BAKED FISH WITH TOMATOES AND ONIONS

Steps:

• Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
• Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
• Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

CREAMY BARBECUED BLUEFISH

Steps:

• Start grill or preheat oven to 450 degrees. Rinse fillets, and pat dry. Season liberally with salt and pepper. Take two large sheets of aluminum foil and curl up the edges, making a tray large enough to hold fish and other ingredients. Rub foil with olive oil.
• Spread a third of the onion slices on the foil, followed by a third of the tomato slices. Place fillets over tomato and onion layers. Place remaining onion over fillets, and dot evenly with mayonnaise.
• Dot cream cheese pieces over onions. Squeeze juice of intact half lemon over everything. Remove stray lemon pits. Place remaining tomatoes over onions and fish. Salt again. Lay lemon slices over and around fish.
• Cover loosely with foil, and place on hot grill or in oven. Cook 12 to 15 minutes, or until fish is cooked through. Remove foil tray from grill or oven, and dot fish with butter. Serve with some of the juices.

BAKED BLUEFISH

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
• Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
• Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.