Teryiaki Herbed Bluefish

 

Teryiaki Herbed Bluefish

Ingredients:

 

1 fresh bluefish fillet

2 Tbsp. butter, softened

1/8 tsp. each dried thyme, rosemary, oregano, basil, marjoram, and sage

1 tsp. minced green onion

teriyaki sauce

2 slices lemon

Directions:

Remove the dark meat and soak fillets in milk before cooking.

Lay bluefish fillet on the center of a large square of aluminum foil. 

Mix butter, herbs, and onion together. 

Spread on top of fillet. 

 Shake on enough teriyaki sauce to have a “run-off” on the foil. 

Place lemon slices on top of fillet. 

Cover fillet with the rest of foil.  Place on a barbeque grill or in a 350 degrees oven for 15 to 20 minutes.  Fish is done when it flakes easily.

Roasted Salmon & Asparagus

 

Roasted Salmon & Asparagus

Ingredients:

1 pound fresh asparagus, woody ends snapped off

Olive oil

Salt & pepper

1-1/4 pounds fresh salmon with or without skin

Salt & pepper

Zest & juice from 1 lemon

2 tablespoons chopped red onion

1 teaspoon fresh thyme

1 tablespoon drained capers

Directions:

Preheat oven to 450F. Place asparagus in mound on baking sheet. Mist with olive oil, sprinkle with salt and pepper and stir to blend. Place salmon atop asparagus. Mist fish with oil, sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.

Meanwhile, mix lemon zest, lemon juice, red onion, olive oil and thyme with mini food processor or whisk. Stir in capers. Pour sauce over salmon to serve.