Sage And Garlic Scented Bluefish Recipes

FISH WITH SAGE AND GARLIC SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Separate and peel the garlic, and simmer in water til they are soft, about 20 minutes.
• Reserve several whole cloves, and let the rest simmer for 10 minutes more.
• Then push through a fine strainer, so you have about 1/4 cup of puree.
• Season the fish with salt and pepper and roll in flour, then saute fillets in the olive oil with the whole garlic cloves til just browned on high heat.
• Then place in oven to bake til firm.
• Meanwhile, heat the sage, broth, garlic puree and cream, and whisk until just thickened,~5 min.
• Pour the sauce over the fish a few minutes before it is done.
• Serve with a couple of spoonfuls of sauce over the fish.

ORANGE-SCENTED BLUEFISH

Steps:

• Remove the fish from the brine and pat it dry. Brush it with a mixture of the olive oil and orange zest. Place the fish, skin side down, on the grill away from the coals of a small fire. Add a few chunks of wood to the coals and cover the grill. For bluefish, I prefer a fruit or nut wood such as peach, pecan, apple, or cherry. Orange wood is also a fun choice. Close the air intake to just a sliver and cook for 12 to 15 minutes, depending on the thickness of the fillet and intensity of the fire. When the fish is cooked, it will have a beautiful rusty hue and the meat will flake under gentle pressure. Gently remove the filets to a platter and serve immediately. I like to remove the skin of bluefish and the underlying darkly colored bloodline just beneath it, as these can have strong flavors that some guests do not appreciate. It also helps to remove some of the toxins that are a concern with bluefish, as they tend to aggregate just under the skin.