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broiled blue fish al la boodreaux

(1 rating)
Recipe by
Eddie Mathis

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

(1 rating)
yield 2 serving(s)
cook time 10 Min

Ingredients For broiled blue fish al la boodreaux

  • 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 sm
    red onoin diced

How To Make broiled blue fish al la boodreaux

  • 1
    Fillet and skin your bluefish take out bloodline.( Some people bleed them as well when caught and keep on ice)
  • 2
    Mix 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.
  • 3
    Marinate filets in mixture for 12-24 hours in fridge.
  • 4
    Use 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.
  • 5
    Broil 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.
  • 6
    Serve with crusty French bread, a green salad and steamed broccoli.

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