Baked Bluefish Stuffed With Wellfleet Oysters Recipes

Steps:

• In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.
• Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.
• Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.
• While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.
• Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.
• Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.

Steps:

• Preheat a grill for high heat.
• Mix the ancho and guajillo chiles, garlic powder and salt in a bowl and set aside. Combine the cheese, onion, crab, octopus, shrimp, cilantro and jalapeno in a bowl, then add the seasoning mix. Top the oysters with the stuffing. Put the oysters on the grill and cook, covered, until cooked through, 4 to 5 minutes.

Steps:

• 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.

Steps:

• Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
• Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
• Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.
• Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
• Remove from the oven and serve immediately.
• Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
• In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
• Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
• Yield: 1 small loaf of cornbread

Steps:

• Prepare a barbecue fire. Coals should burn down until they are covered with a white ash. Rinse and dry the bluefish. Tear off 2 pieces of aluminum foil large enough to wrap around the fish and seal it tightly. On 1 sheet of foil, place 1 of the bluefish fillets, skin-side-down. Layer sliced onion, green pepper, and tomato on top. Top with the second fillet, skin-side-up. Raise the sides of the foil and pour the salad dressing over the fish. Seal foil by crimping the edges together and wrap again with the second sheet of foil. Place the packet on the grill and cook for 20 minutes, turning once. Poke holes in foil with fork to let liquid escape and grill for another 5 minutes or so per side or until fish tests done. Remove from grill, open foil, and serve with lemon wedges.

Steps:

• Preheat oven to 350 degrees. Place bluefish filet in an oven proof dish and sprinkle with salt and fresh pepper. Set aside. In a skillet heat olive oil over medium heat. Add garlic, anchovy, oregano and red pepper flakes. Cook for 3 minutes. Add breadcrumbs, mix and let cook for another 3 minutes. Add capers, lemon juice and cook another 2 minutes. Turn off heat and mix in the cheese. Carefully spread the breadcrumb mixture over the bluefish filet and bake for about 30-35 minutes. Garnish with fresh squeezed lemon juice.

Steps:

• Take a whole 5-pound bluefish and stuff it with a Wellfleet oyster dressing made as follows. For Oyster Dressing: Place oysters and their liquor and a cup of white wine in a pan, and add a little fresh ground black pepper (the liquor furnishes the salt); poach the oysters gently until their edges curl. Drain off the broth and use it to wet down and knead 3 or 4 slices of French bread into a paste. Mix this paste with the oysters and stuff the bluefish with it. Sew the fish up, lay it on greased aluminum foil in a baking pan, and bake in a preheated oven at 350° for 30 minutes or until it is browned and cooked through. Brush it a couple of times with melted butter during the baking to keep it from drying out. Lay the whole fish out on a platter on a bed of lettuce leaves. Serve a tomato sauce on the side and a bottle of white wine moderately chilled. Fun Fact: One of the laws regulating oysters prohibited their taking during the months without an "R." Although this was done as a conservation measure during spawning, people erroneously came to believe that oysters were inedible in May, June, July, and August.