Pre-curser:

I love to cook.  I even love to grocery shop for the food I cook!  But, I’m not a measurer unless I’m baking something.  So, bear with me as I try to share some of our family favorites with you.  I make most of these recipes by (I’m stealing this next word from Rachel Ray) “eyeballing” it.  So, when you go to prepare them, go ahead and wing it.  If there’s an ingredient you don’t like, don’t use it.  If you want more of something, add it.  It’ll be fine!  As I tell my husband (Captain Bart) and son (Captain Willie), “I show my love for you through my cooking!” Just have fun in the kitchen! 

 

	Bluefish with Dill	From the Kitchen of:  Andrea Fessenden
	Pre-heat oven to 400°
2 Bluefish Fillets (skinned)		Cooking spray (such as Pam)
Hellman’s Mayonnaise (light works fine)		Paprika (Don’t omit!  Paprika makes food brown nicely and adds that … “something”.)
Dill Weed (fresh or dried)
Black Pepper
Line a baking dish with foil and spray lightly with cooking spray.
Mix enough Mayonnaise to put a ¼ “ coating on the fish fillets, a few grinds of black pepper, and dill weed (a few good pinches, say – 1 1/2 Tablespoons of dried … more of fresh).
Spread evenly over fish fillets – to about ¼” thick.  Sprinkle with Paprika.
Bake, uncovered, for about 15 minutes (depending on the thickness of the fillets).
When fish is firm and flakes, turn the broiler on, and when heated, move the fish to an oven rack closer to the broiler and broil off the top so it’s nicely browned in places.  Keep a watchful eye so the fish doesn’t burn!

 

 

So, you’ll notice that I said, 2 Bluefish Fillets.  You’re probably wondering how big the fillets should be … how many will this recipe serve?  Again, I’m not a measurer.  Figure out much fish you need for a meal and adapt the other ingredients to accommodate.  This recipe happens to be delicious left over and made into bluefish salad.  (I take the dark line of meat running through the fillet out by scraping it with the tip of a spoon before making it into a salad though.)  Enjoy!

 

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