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What have you got to say about the topic of: "Bluefish salad". Here's how is started: ""Bluna" Fish Salad Blue fish Lettuce Beets Olive oil Fresh lemons Black pepper "
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02-13-2007, 07:30 PM
| #1 | ||
| Join Date: Feb 2007
Posts: 21
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"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.
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02-19-2007, 05:18 PM
| #2 | ||
| NBS Member Join Date: Jul 2006 Location: tolland & mystic
Posts: 345
| 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...... | ||
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02-19-2007, 08:52 PM
| #3 | ||
  Join Date: Jul 2006 Location: Clinton, CT
Posts: 2,548
| 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.
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02-19-2007, 09:47 PM
| #4 | ||
| Member  Join Date: Jan 2007
Posts: 206
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Bluefish, Blackfish, Redfish, I don't care what the color, I'll eat it. Thanks S3, I copied that down. 
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03-01-2007, 08:59 AM
| #5 | ||
  Join Date: Aug 2006 Location: Brooklyn NY
Posts: 425
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Clean and filet bluefish place filet on 1/4 inch thick soaked cedar plank..................... anyone know the rest?
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03-01-2007, 10:22 AM
| #6 | |||
| Join Date: Jul 2006 Location: Clinton, CT
Posts: 2,548
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03-01-2007, 11:04 AM
| #7 | |||
| Member Join Date: Jan 2007
Posts: 206
| Quote:
__________________ Dean of Admissions, Pikers Club | |||
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03-01-2007, 02:50 PM
| #8 | ||
| Member  Join Date: Feb 2007
Posts: 84
|  Looks good.Thanks Strikethree for sharing that!! | ||
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