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Baked Bluefish

This recipe is rated : 1

Recipe Ingredients

2 1/2 pounds bluefish fillet(s)
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 1/2 cups boiling water
1/2 cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
1/2 cup minced onion
4 sprigs fresh dill weed

Cooking Procedures

Preheat oven to 500 degrees F (260 degrees C).
Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ore use by soaking in water, flesh side down. Less freshening is required if the fish be boiled, than if fried or broiled. If very salty, the freshening process can be hastened by resting the fish in the water on a wire tray or on a few clean sticks, and if the pieces be thick, by making several deep incisions in the flesh." SALT FISH CHOWDER 1 cup picked fish. 2 cups scalded milk. 2 cups sliced raw potato. Salt and pepper to taste. 1 large onion, sliced. Place in a pot, alternate

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