Posted By: Gary Makely (VIEW COUNT: 2557) PRINT
1-2 lbs Skinless Bluefish Filets (prepared as instructed below)
2 Hard Boiled Eggs (cooled and chopped)
1 Tbs Yellow Mustard
1/3 Cup Mayonaise
2 Tbs Sweet Relish
1 small onion (finely chopped)
1/2 tsp Lemon Juice
1 tsp Parsley
1/4 tsp Dill
Salt and Pepper to Taste
Making the Salad:
Prepare the bluefish as outlined below.
Once your bluefish has been prepared, take the cooled steamed bluefish and flake it in a bowl with a fork. Add the Eggs, Mustard, Relish, Onion, Parsley, Dill and Lemon Juice. Stir gently so as not to break up the fish flakes.
Add 1/2 the Mayo and stir. Continue to add Mayo a tablespoon at a time until the desired consistency is achieved. Salt and Pepper to taste.
Although this can be served immediately, the flavor and texture is greatly improved if you chill it in the refrigerator for several hours before serving. Serve on a bed of lettuce, with crackers or on a sandwich. Goes great with Bluefish Chowder (see my Bluefish Chowder recipe).
First off, the preparation is very important when it comes to Bluefish. Just under the skin there is a layer of dark redish -brownish meat that has a very strong taste. Removing this layer greatly enhances the flavor of bluefish.
To accomplish this, I filet the bluefish, skin the filet and then using a verey sharp knife, I remove as much of this dark meat as possible (it is not essential to get it all, just try to get most of it).
Put about 1/4" - 1/2" of water in a pan and bring it to a boil. Place the thawed filets in the pan cover and simmer/steam for about 3-5 minutes (until the flesh flakes easily with a fork). Drain off the broth (save it for the next time you make chowder) and refrigerate the steamed fish.
Once you have prepared and cooled the bluefish, you can use it as a substitute in any recipe calling for canned tuna. This works GREAT in casseroles and especially in fish salad. Use your favoriate tunafish recipe and subtitute bluefish next time. You will not be disappointed.