Bluefish Fajitas
February 27, 2007 | Filed Under Bluefish, Seafood | Leave a Comment
The recipe comes from Beyond Salmon. Helen first cooks the fish on the stove and then puts it in the oven. I’ve done that a couple of times but no longer do so. I simply cook everything on the stovetop.
One thing I like about all of Helen’s recipes is that she offers fish substitutions, in case you can’t find one particular type of fish. It’s very helpful and, for me, always makes the recipe taste slightly different, never boring. Thanks, Helen!
Paz
Bluefish Fajitas
Beyond Salmon
The result of this inspiration were bluefish fajitas — probably completely unauthentic, but terribly good. I sprinkled skin-on bluefish fillet with salt, pepper, cumin, and coriander and seared it on the skin side in a cast iron pan with a little oil until crispy. Then flipped it, spread sliced peppers and onions around it and finished it in the oven until done (about 5 minutes at 400F). The bluefish then went onto a plate to rest, while I finished cooking peppers and onions on the stovetop over high heat. In went a little minced garlic, a good squirt of lime juice, a large handful of minced cilantro, and flaked bluefish (yes, I do eat the skin, but you don’t have to 
I served it with warm tortillas, guacamole, chopped tomatoes, “Total” Greek yogurt (instead of sour cream), and of course tomatillo salsa verde. Yum!
Fish substitutions: red snapper, grouper, striped bass, cod, haddock, halibut, tilapia, barramundi, mahi-mahi, swordfish, tuna (seared rare), or any fish leftovers.
Just about to fold the fajita
Bluefish with Crispy Potatoes
November 6, 2005 | Filed Under Beyond Salmon blog, Bluefish, Fellow Bloggers, Green Beans, Seafood | Leave a Comment
After making Bluefish with Crispy Potatoes, I can now add bluefish to my fish-cooking repertoire. Up until now, I’ve only made salmon and tilapia dishes. The recipe comes from Beyond Salmon, an exceptional blog by Helen, with delectable fish recipes. I like the “Is it Done?” section that shows the reader how to tell whether a fish is properly cooked, as well as the “Fish Personalities” section, which lists the various elements that make up different types of fishes. Best of all, I like the fact that most of the recipes include a good substitution list, so that the reader can make another choice if one type of fish is unavailable. These are all important tips for a beginner cook like me. With most of the ingredients on hand, I only had to buy the bluefish fillets and red skinned potatoes. I prepared a wonderful smelling mixture of garlic, olive oil, lemon juice and parsley for the fish. The recipe calls for preparing the potatoes first in the oven, then later adding the fish on top to be baked in the oven. The end result? Mouthwatering bluefish with crispy potatoes. My potatoes could have probably come out crispier, but it still tasted good. They’ll come out even crispier the next time I make them. You can find the recipe here. Thanks, Helen!
Paz
