Best 4 Savory Blue Hake Recipes

Savory blue hake, a lean white fish with a delicate flavor, is a delectable seafood choice that can be prepared in a variety of enticing ways. Whether you prefer to pan-fry, bake, or grill your blue hake, there are countless recipes that will tantalize your taste buds and make it the star of your next meal. This article will guide you through some of the best recipes for cooking blue hake, ensuring that you create a dish that is both flavorful and memorable.

Let's cook with our recipes!

PORTUGUESE-STYLE PAN-FRIED HAKE

Portuguese-Style Pan-Fried Hake image

Silver Hake, also called whiting in some regions, is a true member of the cod family, of which only cod, haddock, pollock and hake are legitimate members. This flavorful fish is lean and flaky, and is very popular among the Portuguese community, who are brilliant seafood cooks. You may substitute small cod or haddock in this recipe, but if you can purchase hake, I highly recommend that you do. In this recipe, the hake is coated in cornmeal and pan-fried in olive oil. In a separate pan, you make a quick sauce with onions, peppers, tomatoes and olives. When the fish is cooked, the sauce is spooned around the fish. Although the flavor of this sauce is similar to a seafood stew, it is less intense, with lighter flavors and, because the fish is cooked separately, it keeps its natural flavor. The combination is magic. Serve with home fries or plain rice. The sauce for this dish needs to be fresh and light and therefore cannot be made ahead. However you can prepare the tomatoes (step 1) well in advance. You can also cut the vegetables and pit the olives for the sauce earlier in the day, up to 4 hours in advance. For equipment you will need a 2 quart saucepan to blanch the tomatoes, an 8 to 10-inch skillet to make the sauce, a wooden spoon, a 12 or 14-inch well-seasoned cast iron or nonstick skillet for cooking the fish, and a slotted spatula.

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 medium ripe tomatoes (12 ounces)
3 tablespoons olive oil, preferably Portuguese
2 bay leaves
3 whole allspice berries, cracked and finely chopped
3 or 4 cloves garlic, minced
1 medium green bell pepper (about 6 ounces), thinly sliced
1 medium onion (about 6 ounces), thinly sliced
1/4 cup dry white wine
1/2 cup small black Portuguese or nicoise olives, pitted and rinsed
Kosher or sea salt and freshly ground black pepper
1/4 cup olive oil, preferably Portuguese
1 1/2 to 2-pounds hake fillets, trimmed, deboned and skinned; cut into 4 (6 to 8-ounce) portions
Kosher or sea salt freshly ground black pepper
2 cups cornmeal

Steps:

Fill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside. There will be about 1 1/2 cups.
You should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat.
Just before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Quickly season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them. As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately.

SAVORY BLUE CHEESE CHEESECAKE

Savory Blue Cheese Cheesecake image

A sensuous appetizer with a variety of textures and flavors. Use any type of fresh herbs you have available. Serve with an assortment of fine crackers.

Provided by MissEllaneous

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

7 fluid ounces heavy cream, chilled
5 ounces blue cheese
salt and freshly ground black pepper to taste
⅓ cup chopped walnuts
1 tablespoon chopped fresh basil leaves
1 teaspoon finely chopped fresh oregano
1 teaspoon chopped fresh thyme leaves
5 seedless red grapes, halved

Steps:

Whip the cream in a medium bowl until stiff and season with salt and pepper. Set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. Stir in the basil, oregano and thyme, then fold in the whipped cream.
Place a 3 inch metal ring (or biscuit cutter) onto a serving plate, and fill the bottom with walnuts. Spoon the whipped cream mixture into the ring, and smooth the top. Carefully remove the ring. Sprinkle the remaining blue cheese and grapes over the top.

Nutrition Facts : Calories 375.9 calories, Carbohydrate 5.1 g, Cholesterol 97.9 mg, Fat 36 g, Fiber 0.8 g, Protein 10.3 g, SaturatedFat 19.2 g, Sodium 553.3 mg, Sugar 1.7 g

SAVORY BLUE HAKE

Savory Blue Hake image

From Schwans' box. This is good and simple. I know that the addition of the butter on the top of the dish seems like too much, but it really is necessary. If it's left out, the dish gets way too dry. It would be neat if someone would modify this recipe to their taste using different cheese and herbs. Let me know, OK?

Provided by Queen Dragon Mom

Categories Savory

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs hake, loins
2 large onions, sliced very thin
4 tablespoons olive oil or 4 tablespoons butter
1 tablespoon dill weed
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 cups dry breadcrumbs
1 cup cheddar cheese, sharp, grated
8 ounces butter, sliced thin

Steps:

Heat oven to 400°F.
Saute onion in oil or butter until just translucent. Add garlic, stir well and remove from heat. Set aside.
Spray 13 x 9 glass pan with nonstick spray or butter/oil the pan.
Mix dill, salt and pepper.
Place loins in prepared pan. Sprinkle with dill mixture.
Layer onion/garlic, then crumbs, then cheese on loins.
Place butter slices evenly around top of cheese.
Bake, uncovered, for 25 to 30 minutes until fish flakes with fork.
Finish with fresh lemon juice, if desired.

Nutrition Facts : Calories 715.9, Fat 48.9, SaturatedFat 25.3, Cholesterol 166.1, Sodium 1122.2, Carbohydrate 31.6, Fiber 2.6, Sugar 4.5, Protein 37.5

BATTERED BLUE HAKE OR WHITEFISH PAN FRIED

Battered Blue Hake or Whitefish Pan Fried image

Blue Hake is from New Zealand. I cut the loins in chunks and batter. Pan fried is quick, easy and does not require a lot of oil. I love to use paprika in my batter. Everything is a golden brown to deep brown and very light tasting.NOTE: DO NOT FORGET THE WATER IN THE EGGS AND YOU MAY HAVE TO USE MORE MILK IF YOU WANT THE BATTER THINNER BUT IF YOU DO IT MAY NOT COVER THE FISH, IT MAY RUN OFF. DEPENDING ON YOUR ALTITUDE IS DETERMINING THE AMOUNT OF TIME TO COOK. If you want more spicy then add caynne pepper to the batter or other peppery spices.

Provided by Montana Heart Song

Categories Whitefish

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2-2 lbs thick blue hake fillets or 1 1/2-2 lbs white fish fillets
1/2 cup vegetable oil
2 eggs
2 tablespoons water
1 1/2 teaspoons paprika
1 teaspoon mccormick adobo seasoning (without Peppers)
1 teaspoon salt or 1 teaspoon salt substitute
1 1/2 cups flour
2 tablespoons cornstarch
2 teaspoons baking powder
2 tablespoons milk (MORE MILK MAY BE NECESSARY FOR THINNER BATTER)

Steps:

I use 3 long thick pieces of fish. I cut it in 3 inch chunks. Dry the chunks of fish with paper towels. Set Aside.
In a small mixing bowl, beat eggs, water, salt and paprika.
In a medium mixing bowl, add flour, cornstarch and baking powder. Mix well.
Add egg mixture and beat in, if too thick, add milk 1 tablspoon at a time. The batter should be thick to hold on to the fish, not runny.
Preheat frying pan to medium high heat with 1/4 cup vegetable oil.
Use tongs to dip the fish chunks into batter. Use a spoon to place batter on the top of the chunk after it is in the pan.
After bottom is golden brown, turn once, press down on top slightly with spatula to insure heat distribution.
Fry fish in two separate batches using the balance of vegetable oil for the second batch.
Keep warm in the oven until all fish is cooked.
The batter is very light tasting, not soaked with oil.
Use a dipping sauce of your choice.
If you use this batter on thin fillets, use a slotted spoon to dip the fish into batter.

Nutrition Facts : Calories 610.6, Fat 31.6, SaturatedFat 4.8, Cholesterol 167.3, Sodium 896.2, Carbohydrate 41, Fiber 1.6, Sugar 0.3, Protein 38.7

Tips:

Select the freshest blue hake: Look for fish with bright, clear eyes, firm flesh, and a mild, briny smell. Avoid fish that has a dull appearance, slimy texture, or a strong fishy odor.
Clean and prepare the blue hake properly: Gut and scale the fish, then rinse it thoroughly under cold water. Pat the fish dry with paper towels to remove excess moisture.
Use a variety of cooking methods: Blue hake can be cooked in a variety of ways, including baking, broiling, frying, grilling, poaching, and steaming. Each cooking method will produce a slightly different flavor and texture.
Pair blue hake with flavorful ingredients: Blue hake has a mild flavor, so it pairs well with bold, flavorful ingredients such as lemon, garlic, herbs, spices, and vegetables.
Don't overcook the blue hake: Blue hake is a delicate fish that can easily be overcooked. Cook the fish until it is just opaque in the center, about 10 minutes per inch of thickness.

Conclusion:

Blue hake is a delicious and versatile fish that can be enjoyed in a variety of ways. Whether you are looking for a simple and healthy weeknight meal or a special occasion dish, blue hake is a great option. With its mild flavor and firm texture, blue hake is sure to please everyone at the table. So next time you are looking for a new fish to try, be sure to give blue hake a try!