Bluefish salad

StrikerThree · 02-13-2007, 06:30 PM

"Bluna" Fish Salad
Blue fish
Lettuce
Beets
Olive oil Fresh lemons
Black pepper
Salt
Potatoes
Garlic
Grainy mustard
Balsamic vinegar
Sandwich spread
Onions

Cut the tops off the beets and set aside. Place the prepared beets on a sheet of foil. Drizzle them with olive oil and sprinkle with black pepper and salt. Cushion the beets with a few slices of fresh lemon before wrapping up the beets in the foil and placing them on the griddle. Scrape the jackets off the beets when they're finished.

When starting the potatoes, make sure they’re all relatively the same size. Place them in a pot of water with a few sliced lemons on top and boil. Peel them when finished cooking.

After your fish has been gutted and scaled, score the fish skin-side about an eighth of an inch. For the marinade, slice a few cloves of garlic and place them in a bowl. Add some grainy mustard, olive oil, balsamic vinegar and lemon peel. Whisk the ingredients together. Sprinkle with black pepper and salt before pouring the marinade onto the bottom of the pan. Then place your fish in the pan, making sure to thoroughly coat it with marinade. Remove the fish from the pan and lay it on the grill, adding more pepper and salt as you cook the fish for about 10 minutes on each side. When finished cooking, carefully use a fork to flake the meat off the bone.

For the dressing, add sandwich spread (mayonnaise with pickle relish) to the marinade leftovers. This will give the dressing a creamy texture. Slice some onions and place them in a bowl. Add watered-down mayonnaise, salt, pepper and the diced stems from the beets. Place your bed of lettuce in a bowl and add the cooked beets and potatoes. Mix the fish in the dressing and arrange artfully.

Special K · 02-19-2007, 04:18 PM

personally, my idea of bluefish salad is one with fresh tomatoes that have been fertilized with the carcasses of the oily beasts

however i have prepared "tuna salad" like sandwiches using left over cooked striper with all the favorite herbs & dressings. i guess this might work with many different fishes......

Bob & Mag · 02-19-2007, 07:52 PM

I normally hate bluefish but last year Maggie foulhooked a smaller (5-6lb)blue and not wanting it to go to waste, we took it home.
We marinaded it in Creamy Italian dressing for a couple hours after filetting it.
We then grilled it on the barbecue, basting it with the same dressing.
It was actually very good.
Thanks for the recipe as you never no when the next double treble hook fish will get mangled on our lines.

Lattitudechange · 02-19-2007, 08:47 PM

Bluefish, Blackfish, Redfish, I don't care what the color, I'll eat it. Thanks S3, I copied that down.

TonySMJC · 03-01-2007, 07:59 AM

Clean and filet bluefish place filet on 1/4 inch thick soaked cedar plank.....................

anyone know the rest?

Bob & Mag · 03-01-2007, 09:22 AM

Quote:

Originally Posted by TonySMJC

Clean and filet bluefish place filet on 1/4 inch thick soaked cedar plank.....................

anyone know the rest?

this is either like a some bluefish festivals where they smoke over a fire OR it's bake 1/2 hour at 350, then throw bluefish filet out and eat the board.

Lattitudechange · 03-01-2007, 10:04 AM

Quote:

Originally Posted by TonySMJC

Clean and filet bluefish place filet on 1/4 inch thick soaked cedar plank.....................

anyone know the rest?

Pretend it's Salmon?????

Gaucho · 03-01-2007, 01:50 PM

Looks good.
Thanks Strikethree for sharing that!!

02-13-2007, 06:30 PM	#1
StrikerThree User Gallery Join Date: Feb 2007 Posts: 21	Bluefish salad "Bluna" Fish Salad Blue fish Lettuce Beets Olive oil Fresh lemons Black pepper Salt Potatoes Garlic Grainy mustard Balsamic vinegar Sandwich spread Onions Cut the tops off the beets and set aside. Place the prepared beets on a sheet of foil. Drizzle them with olive oil and sprinkle with black pepper and salt. Cushion the beets with a few slices of fresh lemon before wrapping up the beets in the foil and placing them on the griddle. Scrape the jackets off the beets when they're finished. When starting the potatoes, make sure they’re all relatively the same size. Place them in a pot of water with a few sliced lemons on top and boil. Peel them when finished cooking. After your fish has been gutted and scaled, score the fish skin-side about an eighth of an inch. For the marinade, slice a few cloves of garlic and place them in a bowl. Add some grainy mustard, olive oil, balsamic vinegar and lemon peel. Whisk the ingredients together. Sprinkle with black pepper and salt before pouring the marinade onto the bottom of the pan. Then place your fish in the pan, making sure to thoroughly coat it with marinade. Remove the fish from the pan and lay it on the grill, adding more pepper and salt as you cook the fish for about 10 minutes on each side. When finished cooking, carefully use a fork to flake the meat off the bone. For the dressing, add sandwich spread (mayonnaise with pickle relish) to the marinade leftovers. This will give the dressing a creamy texture. Slice some onions and place them in a bowl. Add watered-down mayonnaise, salt, pepper and the diced stems from the beets. Place your bed of lettuce in a bowl and add the cooked beets and potatoes. Mix the fish in the dressing and arrange artfully. __________________ Proud to be Union I.B.E.W Senior Rep for the I.P.U.A (International Pikers Union OF American)

02-19-2007, 07:52 PM	#3
Bob & Mag User Gallery Join Date: Jul 2006 Location: Clinton, CT Posts: 2,665	I normally hate bluefish but last year Maggie foulhooked a smaller (5-6lb)blue and not wanting it to go to waste, we took it home. We marinaded it in Creamy Italian dressing for a couple hours after filetting it. We then grilled it on the barbecue, basting it with the same dressing. It was actually very good. Thanks for the recipe as you never no when the next double treble hook fish will get mangled on our lines. __________________ Due to recent budget cuts and the rising cost of food, electricity, gas, and oil, the light at the end of the tunnel has been turned off. Smoke free 16 Weeks!

02-19-2007, 08:47 PM	#4
Lattitudechange NBS Member User Gallery Join Date: Jan 2007 Posts: 206	Bluefish, Blackfish, Redfish, I don't care what the color, I'll eat it. Thanks S3, I copied that down. __________________ Dean of Admissions, Pikers Club

03-01-2007, 07:59 AM	#5
TonySMJC User Gallery Join Date: Aug 2006 Location: Brooklyn NY Posts: 439	Old recipe Clean and filet bluefish place filet on 1/4 inch thick soaked cedar plank..................... anyone know the rest? __________________ Take a kid fishing, they are the future of our sport and our world V.P New Angler Training , Chief Cook and Bottle Washer No B$ Pikers

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02-19-2007, 04:18 PM	#2
Special K NBS Member User Gallery Join Date: Jul 2006 Location: tolland & mystic Posts: 364	personally, my idea of bluefish salad is one with fresh tomatoes that have been fertilized with the carcasses of the oily beasts however i have prepared "tuna salad" like sandwiches using left over cooked striper with all the favorite herbs & dressings. i guess this might work with many different fishes......

03-01-2007, 01:50 PM	#8
Gaucho NBS Member User Gallery Join Date: Feb 2007 Posts: 84	Looks good. Thanks Strikethree for sharing that!!