of the fish you catch in our local waters are of excellent eating quality. We
will clean your catch per your specifications -- generally we fillet and skin
catch should be refrigerated for no more than two days after which it must be
stored in the freezer. Below are easy and fast recipes for all types of fish and
a special recipe for preparing bluefish. Enjoy!
Brush melted butter on both sides of fillet.
2. Season to taste. We use "season
salt" however lemon pepper, Cajun spices or salt and pepper are also tasty.
Wrap fillet in aluminum foil.
4. Grill only on one side for 5-8 minutes or
until fillet flakes with a fork. Do not overcook!
For added flavor,
top fillet with a combination of sliced onion, sliced tomato and green pepper
prior to grilling.
Cut fillet into serving size pieces.
2. Dust fillet with flour.
3. Dip in
4. Coat with breadcrumbs. We enjoy Japanese breadcrumbs.
Fry in a thin layer of olive oil for two minutes per side or until golden brown.
Do not overcook!
6. Serve with lemon wedge.
gets a bad rap. If prepared properly, smaller bluefish (under 5 lbs.) are quite
tasty. Keep bluefish on ice or refrigerated for no longer than two days.
As best as you can, remove and discard the dark strip of meat running down the
center of the fillet. A sharp knife cut at an angle on either side of the strip
will allow easy removal.
2. Brush melted butter on one side of fillet.
Place buttered side down on aluminum foil.
4. Brush melted butter on top side.
Brush top side with a thin layer of mayonnaise.
6. Season to taste. We use
"season salt" or lemon pepper.
7. Garnish with sliced onion, sliced
tomato or green pepper.
8. Close foil tightly.
9. Grill with top side up
for 5-8 minutes or until fillet flakes with a fork. No need to turn over. Do