Best Baked Bluefish In Mayonnaise Recipes

MAYONNAISE BAKED FISH

Steps:

• Preheat oven to 400°F.
• Place fish, in a lightly greased 9x13 baking dish.
• In a bowl, combine mayonnaise, butter, onion, cheese, lemon juice, Old Bay, and pepper. Mix until a thick paste is formed.
• Spread mixture evenly over fish filets, then top with bread crumbs.
• Bake for about 10 minutes, or until fish is flaky.
• To finish cooking, place fish under the broiler, for another 2-3 minutes, or until fish is golden brown.

BAKED BLUEFISH

Steps:

• Preheat oven to 350°F.
• Place fillet in foil lined pain. Salt and pepper to taste.
• Spread mayonnaise over the fillet.
• Sprinkle with dill, to taste.
• Slice lemons thinly and lay slices over the fillet, covering most of the area.
• Bake until flakey and tender, about 30 minutes.

ITALIAN BAKED BLUEFISH

Steps:

• Preheat oven to 350 degrees F.
• Cut the fish fillets into four pieces and place in an ungreased 8" square baking dish.
• Mix the remaining ingredients and pour over the fish.
• Bake uncovered for about 40 minutes or until the fish flakes easily.

BAKED BLUEFISH

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
• Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
• Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

BLUEFISH DIJONNAISE

Steps:

• Place a large cast-iron griddle or ovenproof skillet under the broiler and preheat until very hot, at least 10 minutes.
• Meanwhile, combine the mayonnaise, mustard and thyme in a small bowl.
• Generously season the fillets with salt and pepper. Paint one side of each fillet thickly with the mustard mixture.
• Place the fish in the skillet, painted side up, and broil until the coating is brown and bubbling, 3 to 4 minutes.

BAKED BLUEFISH WITH SWEET MUSTARD GLAZE

Steps:

• Preheat oven to 375 degrees. Lightly oil a baking dish large enough to hold the fish in a single layer. Place the bluefish skin side down in the dish.
• In a small bowl, combine the mustard, sugar, tarragon and soy sauce, and spread evenly over the fish.
• Bake about 20 minutes, until the fish is opaque when flaked in the center with the tip of a knife. Serve at once.

BAKED BLUEFISH

Steps:

• Pre heat oven to 450 degrees Trim dark areas from bluefish filets. Rinse under cold water and pat dry. Place filets on sheet pan skin side down and slather generous even coating of mayonaise on top of fish. Salt and pepper and geneous sqweeze of lemon juice. Place in top third of hot oven and bake until bubbly and brown on top about 10 minutes depending on thinkness.

BAKED BLUEFISH

Steps:

• Core tomatoes and slice 1/4-inch thick. Place on rack over baking sheet and salt generously on both sides. Set aside 1 hour.
• Heat oven to 350 degrees. If using bulb onions, trim roots and leave about 4 inches of stem. Cut each in half lengthwise. If using scallions, trim roots and leave whole. Brush onions or scallions with 1/2 tablespoon oil. Place on baking sheet and roast until tender, about 20 minutes. Set aside.
• Heat 1 1/2 tablespoons oil in small skillet, add garlic, sauté over low heat until barely golden, remove pan from heat and set aside.
• Place crumbs, basil and parsley in food processor or blender and process until blended. In pan, bring clam juice and wine to a simmer and remove from heat. Increase oven heat to 500 degrees.
• Using remaining oil, lightly oil baking dish that will hold bluefish in a single layer. Place bluefish fillets in dish skin side up. Place onions or scallions around fish. Place 2 to 3 slices tomato, slightly overlapping, on each fillet. Season with salt and pepper. Cover fish, tomatoes and onions generously with bread crumbs. Pour clam stock around fish and drizzle with garlic oil, with or without slices of garlic, on top. Bake 12 to 15 minutes, until just cooked through and lightly browned. Serve at once.