Suzanne Harts Bluefish With Garlic Mayonnaise Recipes

Steps:

• Preheat the broiler to high.
• Broil the garlic cloves until they are tender, peel the skins and mash to a paste.
• Add the paste, vermouth and horseradish to the mayonnaise. Stir in the cream and blend well.
• Select a flame-proof baking dish large enough to hold fish in one layer. Coat both sides of the fillets with the garlic mayonnaise and place in the dish, skin side down. Place under broiler about 5 inches from the heat. Cook 5 to 7 minutes, depending on the thickness of the fillet. The fish is done when it flakes easily with a fork.
• Sprinkle with tarragon and serve immediately. Serve additional garlic mayonnaise on the side.

Steps:

• Put the egg yolks in a mixing bowl and lightly whisk, then add the oil, a short drizzle at a time while continuing to whisk. This technique is important because the oil and egg will otherwise not emulsify. Mix in the garlic, mustard and vinegar, if using, and ¼ tsp salt. Taste and adjust the seasoning if needed. Will keep chilled in a jar for up to three days.

Steps:

• To make the wild garlic mayo, heat the oil in a pan, then tip into a blender with the wild garlic. Blend for 2 mins, then pass the oil through a sieve into a jug. Put the yolk in a medium bowl with the mustard. Gradually whisk the green oil into the yolk until it thickens. Whisk in the anchovies and a pinch of salt. Put in the fridge. Can be made a day ahead.
• Heat the oil in a non-stick frying pan and add the fish, skin-side down. Season with salt and cook over a medium heat for 4 mins, pressing down with a spatula, until the flesh has changed colour and the edges look golden. Turn over and cook for another 1 min. Once cooked, put on a serving plate, spoon on the mayo and serve with lemon wedges.

Steps:

• Trim dark parts from the fish and discard. Bring a large pot of water to a boil; drop fillets in and cook until white and flaky, 5 to 7 minutes. Drain. Transfer to a bowl and allow to cool, about 5 minutes. Flake with a fork.
• Mix panko, eggs, red bell pepper, onion, celery, mustard, seafood seasoning, salt, garlic powder, and black pepper into the bowl with the flaked fish. Stir in 1/4 cup mayonnaise 1 tablespoon at a time, just until mixture holds together. Form into 6 equal-size patties.
• Heat oil in a skillet over medium-high heat. Transfer patties carefully to the skillet. Fry, turning once, until golden brown, 5 to 7 minutes per side.
• Whisk together 1/2 cup mayonnaise, minced garlic, lemon juice and 1/2 teaspoon seafood seasoning. Serve aioli sauce alongside patties.

Steps:

• Pre heat oven to 450 degrees Trim dark areas from bluefish filets. Rinse under cold water and pat dry. Place filets on sheet pan skin side down and slather generous even coating of mayonaise on top of fish. Salt and pepper and geneous sqweeze of lemon juice. Place in top third of hot oven and bake until bubbly and brown on top about 10 minutes depending on thinkness.

Steps:

• Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.

Steps:

• Place a large cast-iron griddle or ovenproof skillet under the broiler and preheat until very hot, at least 10 minutes.
• Meanwhile, combine the mayonnaise, mustard and thyme in a small bowl.
• Generously season the fillets with salt and pepper. Paint one side of each fillet thickly with the mustard mixture.
• Place the fish in the skillet, painted side up, and broil until the coating is brown and bubbling, 3 to 4 minutes.