broiled blue fish al la boodreaux
(1 rating)
A lot of people think of Blue Fish as a trash fish, but I like it when it is fresh
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(1 rating)
yield
2 serving(s)
cook time
10 Min
Ingredients For broiled blue fish al la boodreaux
- MARINADE
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2 to 4blue fish filtes
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2 Tbspextra virgin olive oil
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4 Tbspbalsamic vinegar
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1 tspkosher salt divided
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2 Tbspminced garlic divided
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2 tspfresh ground black pepper divided
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2 tspwhite pepper
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2 tspcayenne pepper divided
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2 tspdry oregano divided
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2 tspdried basil divided
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2 tspdried marjoram divided
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1 tspdried parsley divided
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1 tsphoney
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1/3 cfresh lime juice per filet
- TO BROIL
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1/2 stickunsalted butter
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1 pinchrose marry
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1 smred onoin diced
How To Make broiled blue fish al la boodreaux
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1Fillet and skin your bluefish take out bloodline.( Some people bleed them as well when caught and keep on ice)
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2Mix together Olive Oil, Balsamic vinegar,halfof the kosher salt, minced garlic, fresh ground black pepper, white pepper, cayenne pepper, dried basil, dried oregano, dried marjoram and parsley,all the honey, and 1/3 cup of fresh lime juice for each filet. Mix well and pour over fillets.
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3Marinate filets in mixture for 12-24 hours in fridge.
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4Use 1/2 stick of unsalted butter. Grease the bottom of a casserole dish. Place the filets along with the marinade into the casserole dish. Place pats of butter on top of each fillet. Season fillets with salt, black pepper, white pepper, cayenne, onion powder, garlic powder, dried marjoram, basil and rosemary or use a commercial Cajun seasoning/blackening mix. I like to add fresh minced garlic and finely diced red onion as well.
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5Broil for seven to ten minutes making sure not to overcook, it’s way better to slightly undercook than overcook, since fish will continue to cook even when removed from heat source. Check to see when fish flakes nicely and mixture is bubbling hot.
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6Serve with crusty French bread, a green salad and steamed broccoli.
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