If you’ve struggled with preparing bluefish or you’re trying it for the first time, you’re in luck. This recipe for pan-seared bluefish with a tangy lemon-herb butter sauce is not only simple to make, it’s also the best bluefish recipe ever! It takes the mystery out of cooking this fish and delivers a result that is full of flavor and ready in just 20 minutes. Perfect for any occasion, this dish is sure to impress!
Best Bluefish Recipe Ever
Ingredients for the Bluefish
- 4 bluefish fillets, about 6 ounces each
- Sea salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Ingredients For the Lemon-Herb Butter Sauce:
- 4 tablespoons unsalted butter
- Zest and juice of 1 large lemon
- 2 cloves of garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh chives, finely chopped
- Sea salt and freshly ground black pepper to taste
Directions
- Start by preparing the bluefish fillets. Rinely rinse them under cold water, then pat them dry with a paper towel. Season both sides of each fillet with sea salt and freshly ground black pepper.
- Heat the olive oil in a large, non-stick skillet over medium-high heat. Once the oil is hot, add the bluefish fillets skin-side down. Cook for about 4-5 minutes, or until the skin is crisp and golden brown.
- Gently flip the fillets over and continue to cook for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. Once cooked, remove the fillets from the skillet and set them aside on a warm plate.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant.
- Stir in the lemon zest and juice, followed by the parsley, basil, and chives. Cook the sauce for about 2 minutes, stirring occasionally, until the herbs are wilted and the sauce is heated through. Season with sea salt and freshly ground black pepper to taste.
- Spoon the lemon-herb butter sauce over the cooked bluefish fillets. Serve immediately, garnished with additional fresh herbs if desired.
FAQ
What type of skillet is best for searing the bluefish?
The best skillet for searing bluefish is a large, non-stick one. It provides enough space for the fillets and ensures they don’t stick while developing crispy skin.
Can I use dried herbs instead of fresh ones in the sauce?
Yes, you can use dried herbs, but the flavor will be slightly different. To substitute, use one-third of the specified amount, since dried herbs are more potent.
How do I know when the bluefish is fully cooked?
The fish is fully cooked when it’s opaque and flakes easily with a fork. This usually happens after about 7-9 minutes of cooking on medium-high heat.
How can I prevent the fish from falling apart while flipping?
Use a wide, thin spatula for flipping. Be gentle and make sure the skin side is crispy before flipping to provide structure.
Can I use this recipe for other types of fish?
Yes, this recipe can be used with any type of fatty fish like salmon, mackerel, or trout. The cooking time may vary depending on the thickness of the fillets.
What should I serve with the bluefish?
This dish pairs well with roasted vegetables, a fresh salad, steamed rice, or even light pasta. Pick what suits your taste.
Can I prepare the lemon-herb butter sauce in advance?
Yes, you can make the sauce in advance and reheat it gently before serving. However, add the fresh herbs just before serving to preserve their flavor.
Is bluefish good for my health?
Bluefish is rich in proteins, vitamins, and omega-3 fatty acids, which contribute to heart and brain health. It’s a nutritious choice for a balanced diet.
What type of wine pairs well with this bluefish recipe?
A crisp white wine like a Sauvignon Blanc or a lightly oaked Chardonnay pairs well with this bluefish dish, complementing its rich, fatty texture and the tangy lemon-herb sauce.
Claudia Faucher is a fitness trainer and lifestyle blogger, who recently started to pursue her other passions… Southern cooking and creating recipes.
