Bluefish Flambe With Gin Recipes

Steps:

• Make the compote. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
• Remove from the heat and stir in the lemon juice and parsley. Set aside covered with foil to keep warm.
• Place a rack 5 inches from the broiler element and preheat.
• Prepare the fish. Using a sharp knife, slash the bluefish skin to form cross-hatch marks. Transfer the fillets to a foil-lined baking sheet and brush all over with the oil. Season with salt and generously with pepper. Broil the fish skin-side down, until just cooked through, about 5 minutes. (If the skin comes loose during cooking, you may remove and discard it.)
• Using a metal spatula, transfer the fillets to 4 warmed plates and top with the compote. Serve immediately.

Steps:

• Grease a broiler pan that is just large enough to accommodate the filets and place them in the pan side by side.
• Pour half the melted butter over the fish and sprinkle with the onion; salt, and pepper. Place the pan 3 inches below broiler and let the fish start to brown.
• Meanwhile mix gin with remaining butter and heat until warm.
• When fish is "just done" remove pan from broiler (just flakes when brushed with a fork). Serve to table at once!
• Pour warmed gin-butter mixture over fish and ignite. Serve when flame has died.

Steps:

• Combine olive oil, fennel, thyme, parsley, wine and ouzo. Made 2 slanting incisions on each side of fish. Coat fish with marinade.
• Broil fish over medium-high coals, using 10 minutes per inch as a time measurement, turning once. Place on hot platter.
• Heat Cognac and flame, then pour over fish. Serve with natural juices on platter.

Steps:

• Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
• Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
• Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
• Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.

Steps:

• Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.
• Preheat a grill for high heat. When the grill is hot, oil the grate.
• Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.

Steps:

• Lay scallions in bottom of roasting pan. Put fish, skin-side down, on top of the scallions.
• Squeeze juice from 1 lime over fish, sprinkle onion over fish, pour 6 tbl of butter over fish and season with salt and pepper. Cover with plastic wrap and marinate for 30 minutes.
• Preheat broiler. Uncover fish, transfer to broiler and broil for 15 minutes. Meanwhile squeeze juice from remaining lime in a small saucepan. Add 2 Tbl butter, gin and bring to a boil over high heat.
• Remove fish from broiler and pour gin mixture over the fish. Return to the broiler and broil until brown on top, about 5 minutes.
• Serve fish hot with scallions on the side.