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I have often heard people say they do not like bluefish; thankfully, I am not one of them.  Every summer I would look forward to my boys coming home with their coolers filled with the fresh fish.  They were kind enough to filet the fish and whatever we did not eat was frozen for later meals. I have been told how great bluefish are to catch because of the fight they give the fisherman.  This recipe works very well on the grill in an aluminum pan or fish holder, although I usually broil it indoors.  If you want a simpler way to serve bluefish try serving it with the anchovy butter that follows.

BROILED BLUEFISH WITH TOMATOES AND HERBS

2 pounds bluefish filets
1/4-teaspoon pepper
1/2-teaspoon salt
1/3-cup mayonnaise
Juice of 1/2 lemon
2-Tablespoons chopped fresh dill
2-Tablespoons chopped fresh chives
Both fresh dill and chives freeze well so you can have them on hand at all times.
3-4 medium fresh plum tomatoes, sliced

Preheat broiler, line broiler pan with foil.  Place fish skin side down.  Mix salt, pepper, lemon juice, dill, chives and mayonnaise together into a paste.  Spread evenly on the filets and then cover with tomato slices.  Broil fish 3-4 inches from the broiler until just cooked about 12 to 15 minutes.  Fish should flake when separated with a fork.
Serves 4-6
ANCHOVY BUTTER

One of the other ways I love bluefish is broiled and served with anchovy butter.  Take softened butter and mash in anchovies and some fresh parsley.  The proportions are to taste and the amount you need but usually one stick of softened butter to 3-4 tinned anchovies.  You can make the butter before hand and put in a small crock and then just dot it on the hot cooked bluefish.  Anchovy butter is also great to have on hand to serve on toasted points as an appetizer.

Thomas & Raymond
Big "Blues"
Toby's first catch!
One of my really good friends, Sharon Larkin, is a terrific hostess and cook.  Coming from a large family of ten children, Sharon’s recipes always serve a crowd.  We were reminiscing the other day about when we use to “entertain” and I told her how much I loved a particular chicken dish she would made frequently.  This version is scaled down a bit but can easily be doubled.  I like to pound my chicken breasts so they are all roughly the same thickness and then cut them into smaller portions but Sharon simply cooks the breasts whole.  I also add one half cup of dry white wine along with the cream reduction.

CHICKEN DIJON

3-whole boneless chicken breasts cut in half
1/2-stick butter and 2-Tablespoons olive oil
Flour for dusting chicken breasts
2-cups heavy cream
1/2-cup dry white wine (optional)
1/2-cup Dijon mustard
3-Tablespoons fresh chopped dill
2-Tablspoons fresh chopped parsley
Salt and Pepper to taste
1-pound pasta of choice

In a large skillet melt butter and olive oil.  Lightly flour chicken breasts and sauté in skillet about 5 minutes per side.  Take care not to over cook since they will be reheated in the sauce later.  Set sautéed breasts aside and add white wine and cream to skillet scraping up all the cooking bits.  Bring mixture to a boil and simmer until slightly thickened.  Add mustard to cream mixture and return chicken pieces and continue to cook an additional 6-8 minutes or until chicken is done.  Add fresh herbs and serve over cooked pasta of choice. Serves 4-6

I have long been accused of making too much food for a given meal.  I don’t know how it happens but every time I start to cook a particular food it turns into the “Multiplication of the Loaves and Fishes!”  Chili and spaghetti sauce are prime examples of my multiplication powers!  The following recipe, however, is just for TWO!

CASHEW CRUSTED SALMON

2-6 ounce salmon filets
4-Tablespoons chopped cashew nuts
2-Tablespoons softened butter
2-Tablespoons Panko bread crumbs (in the Oriental food isle)
1-Tablespoon grated Parmesan cheese
2-teaspoons chopped fresh flat Italian parsley
1-clove minced garlic
1-teaspoon minced lemon peel
Salt and pepper to taste

Preheat oven to 450°.  While the oven is preheating place the chopped cashews on the baking pan and roast until slightly toasted.  Toasting your nuts will release a tremendous amount of extra flavor.  They can be toasted in a dry frying pan also, but be careful not to let them burn.
Mix all the ingredients together in a small bowl and spread equal amounts on the two filets.  Place the filets on a greased rack on top of an oven pan and bake 4 to 6 minutes per half-inch thickness, or until fish flakes easily with a fork.  Serve with lemon wedges, salad and rice.
Serves TWO, but of course you can “multiply.”


Good Eating!
  • BLUEFISH WITH TOMATOES AND HERBS
  • ANCHOVY BUTTER
  • CASHEW CRUSTED SALMON
  • CHICKEN DIJON