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Sandy’s Layered Bluefish Recipe

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This recipe for Sandy’s Layered Bluefish, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Nicholson
Added: Thursday, July 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 small whole freshly caught bluefish filets with skin
1 large Vidalia (sweet) onion
Olive oil
salt and pepper

Directions:
Directions:
1. The best bluefish to use is one that was just caught, cleaned and kept iced on the boat. It is an oily fish if kept too long on the boat or frozen. You can cut out the dark meat if you wish to minimize oiliness. “Cocktail” size (2-4 lbs) Wellfleet and Truro bluefish are best.
2. Slice the peeled Vidalia (or Walla Walla) into very thin rings and separate. Sauté in 1 tablespoonful of olive oil until soft. Do not brown. Salt and pepper generously.
3. Rub olive oil onto both sides of the washed and dried filets. Grease a rack and put it in a broiler pan. Preheat the oven to 450 degrees.
4. Put one filet on the rack, cover with the Vidalia onion rings and then place the other filet over the rings carefully matching up the filets to get a sandwich. Bake in oven 15-20 minutes until both filets are just cooked through. Remove from oven and place under high broiler flame until the top is light brown (about 3 minutes). Do not burn. Check the middle to make sure the fish is cooked through.
5. Remove from heat cut from top to bottom 4 times to make 4 wedges of fish with onions between.
6. I have tried this with regular onions but it isn’t as good. If you don’t have Vidalias or Walla Wallas use a mixture of green and red peppers, onions and garlic with a little hot sauce. It’s different but also quite good if you like peppers.


 

 

 

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