How To make Bluefish In Parchment
1 tb + 1 tsp Margarine
tub
. style, reduced calorie 1/2 c Scallions :
chopped
1 c Mushrooms thinly sliced
1 c Red bell pepper :
thinly
. sliced 1/4 ts Dried savory
1/4 ts Dried marjoram
4 Parchment paper (12" squares
. or aluminum foil 1 1/2 c Barley cooked
1 1/2 c Snow peas
1/2 c Wild rice :
cooked
4 Bluefish or salmon fillets
. 3 to 4 oz each 1/4 ts Salt
1. In medium nonstick skillet, melt margarine. Add
scallions; cook, stirring frequently, 2 minutes. Add mushrooms, pepper, savory and marjoram; stir-fry 4 minutes, until just tender, set aside. 2. Preheat oven to 400?F. Cut each parchment square
into a large heart shape and place on work surface. In medium bowl, combine snow peas, barley and rice. Divide barley mixture equally over one half of each heart; place bluefish on top of barley. Divide vegetables equally over bluefish; sprinkle with salt. 3. Fold parchment loosely to enclose filling. Starting
at one end turn edges together in overlapping folds to make a tight seal. Place packets on baking sheet. Bake 12 minutes, until puffed.
4. To serve, place packets on dinner plates; slit open
carefully and fold top parchment back.
How To make Bluefish In Parchment's Videos
One Pan Lemon Garlic Baked Cod w/ Potatoes & Asparagus
Cod doesn't get enough love! It's lean, protein-packed, light, flakey and tastes amazing!????????????????
This right here makes an easy healthy quick delicious meal in around 30 minutes from start to finish all on one pan!
Efficient and effective! ????
FULL RECIPE ⬇️
INGREDIENTS
- 1 large wild caught Cod fillet
- ~3 cups fresh chopped asparagus
(~1 in pieces, make sure to remove the bottoms)
- ~3 cups baby red potatoes cut into quarters
- Extra virgin olive oil
- Seasonings: salt, pepper, Flavor God Garlic Lovers, Flavor God Lemon & Garlic.
(Link + discount code in bio)
DIRECTIONS
1. Cut the potatoes and add to a large mixing bowl. Add in olive oil, salt, pepper and Flavor God Garlic Lovers. Give a good toss then place on a baking sheet lined w/ parchment paper. Place in the oven at 400 for ~15 minutes.
2. While the potatoes are in the oven, Prep the asparagus and the cod. Cut the asparagus and add to the large mixing bowl. Add in olive oil, salt, pepper and Flavor God Lemon & Garlic. Give a good toss. Cut the cod into smaller fillets.
3. Once the ~15 minutes are up, remove the potatoes and add the asparagus to the pan. Mix and create slots for the Cod then add those next. Hit the cod with a olive oil and season the same as the asparagus. Add a slice of lemon on top of each one then place back in the oven for ~12-15 minutes or until largest piece hits 145 degrees internal.
4. Remove from oven, garnish with chopped parsley and extra lemon juice.
5. ENJOY! ????????
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Quick , Easy Bluefish Recipe , You won't believe it's Bluefish & Striped Bass
I am sharing one of my quick easy Italian Style Fish recipes with my YouTube family to enjoy. Bluefish that you will never know you are eating one and Striped bass that looks like scallops. Please give it a try and comment below on your thoughts of the meal
Gordon Ramsay Shows How To Cook 5 Fish Recipes | The F Word
Gordon Ramsay demonstrates some delicious ways to cook fish.
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How To Smoke Bluefish - Chesapeake Style
Shawn Kimbro of Chesapeake Light Tackle shares his recipe for a Mid-Atlantic summer delicacy.
twenty six ways to cook bluefish
Twenty-six ways to cook bluefish
This video will teach how several techniques to cook bluefish. This video has a complete transcript of the spoken words from the video. You can find this transcript under the transcript section of the video.
Please let me know how you feel about the video in the comment section down below.
More info on the book:
The book how to cook fish has been written by Myrtle Reed who lived from 1874-1911. For more info please see her Wikipedia article over here:
Since the book is in the public domain you can find it at these two resources:
The picture can be found over here:
I hope you’ll like the book.
Bluefish with Crispy Potatoes
Bluefish with Crispy Potatoes
The best pan for this dish is an 11 inch well-seasoned cast iron skillet. It produces the crunchiest potatoes with the easiest release. If you don't have one, use any oven safe skillet or a baking dish (you can line it with parchment paper to prevent sticking).
Fish substitutions: mackerel, cod, haddock, hake, halibut
Serves 2-3
1 Lb bluefish fillet, skin and pin bones removed
4 medium boiling potatoes (red bliss or yukon gold)
1/4 cup olive oil
1 garlic clove, mashed
2 tsp fresh squeezed lime juice (or lemon juice)
1 Tbsp butter, cut into very thin slivers
1 Tbsp chopped parsley, cilantro, dill, or basil
Salt and black pepper
Preheat the oven to 475F (245C) with the racks in the bottom and middle of the oven. Sprinkle fish with salt and pepper and return to the fridge while cooking potatoes.
Peel the potatoes and slice them 2 mm thick. A mandoline would come in handy for that, just make sure to wear cut resistant gloves (for equipment recommendations see below). Place potatoes in the pan (cast iron if possible), sprinkle generously with salt and pepper, and drizzle with 1/4 cup of oil. Rub all over and spread evenly. Place on the bottom rack of the oven until crispy on the bottom, 25-30 min.
Reduce the oven to 400F (200C). Dry the fish with paper towels. Place it on top of potatoes, rub it with garlic, sprinkle with lime juice and dot with butter. Place in the middle of the oven until the fish flakes, about 12 min per inch of thickness (this is longer than usual because potatoes will block some of the heat). Sprinkle with herbs. Let rest 7-10 min and serve.
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