Broiled Blue Fish al la BooDreaux

Eddie Mathis


A lot of people think of Blue Fish as a trash fish, but I like it when it is fresh


★★★★★ 1 vote

24 Hr
10 Min


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2 to 4
blue fish filtes
2 Tbsp
extra virgin olive oil
4 Tbsp
balsamic vinegar
1 tsp
kosher salt divided
2 Tbsp
minced garlic divided
2 tsp
fresh ground black pepper divided
2 tsp
white pepper
2 tsp
cayenne pepper divided
2 tsp
dry oregano divided
2 tsp
dried basil divided
2 tsp
dried marjoram divided
1 tsp
dried parsley divided
1 tsp
1/3 c
fresh lime juice per filet


1/2 stick
unsalted butter
1 pinch
rose marry
1 small
red onoin diced

How to Make Broiled Blue Fish al la BooDreaux


  • 1Fillet and skin your bluefish take out bloodline.( Some people bleed them as well when caught and keep on ice)
  • 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.
  • 3Marinate filets in mixture for 12-24 hours in fridge.
  • 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.
  • 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.
  • 6Serve with crusty French bread, a green salad and steamed broccoli.

Printable Recipe Card

About Broiled Blue Fish al la BooDreaux

Course/Dish: Fish
Other Tag: Quick & Easy

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