I thought the prescribed cooking time would be too long I hate overcooked fish but found that it did indeed take about 11 minutes under the broiler look, feel and ultimately, taste right. I made this recipe in the heart of winter and was surprised at how good it was.
For those looking for a kick, I think either or both of those ingredients can be used in the context of the instant recipe. This was my first bluefish broil and even with the chives played by caramelized Vidalia onion, the outcome was delicious and nice twist from my usual go-to dressing of horseradish and spicy brown mustard (which we had the prior night with king salmon). I also love strong fishes, and tomatoes as well as the other ingredients. I usually tent my fish with some oil based spread to retain moisture in the fish, whatever it is, and either bake it or grill it (wrapped in foil in either case). This recipe would work well with any oily fish. A welcome change from mustard based sauce. I had to use dried instead of fresh dill and I omitted most of the salt. I followed the recipe closely and the results were very good. I did it in a toaster oven and the smaller space made more juice, which would have been great on some rice or quinoa.Ī quick and easy way to prepare bluefish. Serve over buttery mashed cauliflower OR mashed potatoes OR with an easy side salad.I subbed lime thyme, Mexican tarragon, fresh oregano, fresh French thyme, parsley flowers, and finely chopped green onion tops because I didn't have dill (and I had all the others things fresh).
#Baked bluefish recipes skin
You can use either skin on or skinless fish fillets.Make sure you position your oven rack to about 5-inches (15cm) from the top heat element before preheating.Arrange fish fillets onto prepared tray and bake at 390☏ (200☌) for 10 – 12 minutes, then broil (grill) on high heat for a golden crumb. Prepare fish as above with crumb topping. Lightly oil your baking sheet with nonstick oil spray. Finish your perfectly crumbed fish off in the oven under the broiler/grill to get that crumb topping nice and golden. Fry fish, crumb-side UP, for 2 minutes, then carefully transfer onto a lightly oiled baking sheet. Then, d rizzle 2 teaspoons of olive oil into a pan over high-heat. If you don’t have an oven-proof pan or skillet, simply prepare fish as per the recipe. You’ll be in awe at the crumb… it tastes fried!Ĭrumbed fish can be cooked under the broiler OR just straight in the oven. GET YOUR PAN NICE AND HOT to get your fish sizzling and crispy on the bottom.īROIL to cook your perfect fish on the top and make that crumb deliciously crispy and golden. Spoon extra filling over the top if you like it fully loaded. SPREAD FISH WITH MAYO: YES! It acts like a glue without needing egg wash while adding crispy flavour. START WITH YOUR GARLIC PARMESAN CRUMB: minced garlic, fresh or store-bought shredded parmesan cheese, breadcrumbs (or salmon meal for a low carb option), salt, pepper, fresh herb, melted butter and a drizzle of olive oil. SO EASY in fact that we’re including three different cooking methods so you get the very BEST results! What IS guaranteed ticks all your fish loving boxes: Crumb = egg wash, but that’s not needed for this crumbed fish! Could life possibly get any better than this?Īlthough, I know what you’re probably thinking. Garlic Parmesan Crumbed Fish, a recipe inspired by your favourite Crispy Garlic Parmesan Salmon, is a 10 minute easy fish dinner using minimal ingredients.Ī golden, crunchy crumb sits on top of tender, flakey fish. Gone are the days of eating under-seasoned fish. Jump to Recipe Print Recipe White Fish topped with a CRISPY garlic parmesan crumb will be your new favourite fish recipe guaranteed!
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