Sandy
's Layered Bluefish
- 2
small whole bluefish filets with skin on
- 1
large Vidalia (sweet) onion
- Olive
oil
- salt
and pepper
1.
The best bluefish to use is one that was just caught,
cleaned and kept iced on the boat. It is an oily fish
if kept too long on the boat or frozen. You can cut out
the dark meat if you wish to minimize oiliness. “Cocktale”
size (2-4 lbs) Wellfleet and Truro bluefish are best.
For bigger bluefish, cut fillets in half and use the thinner
tail ends.
2.
Slice the peeled Vidalia (or Walla Walla) into very thin
rings and separate. Sauté in 1 tablespoonful of
olive oil until soft. Do not brown. Salt and pepper generously.
3.
Rub olive oil onto both sides of the washed and dried
filets. Grease a rack and put it in a broiler pan. Preheat
the oven to 450 degrees.
4.
Put one filet on the rack skin down, cover with the sauteed
Vidalia onion rings and then place the other filet over
the rings (skin up)carefully matching up the filets to
get an onion sandwich. Bake in oven 15-20 minutes until
both filets are just cooked through. Remove from oven
and place under high broiler flame until the top is light
brown (about 3 minutes). Do not burn. Check the middle
to make sure the fish is cooked through.
5.
Remove from heat cut from top to bottom 4 times to make
4 wedges of fish with onions between.
I have tried this with regular onions but it isn't as
good. If you don't have Vidalias or Walla Wallas use a
mixture of green and red peppers, onions and garlic with
a little hot sauce. It's different but also quite good
if you like peppers. Sandy Nicholson
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