Reviewed: Sep. 28, 2011

very good, though I soaked the bluefish in milk for about a 1/2 hour first, and added lemon pepper to the seasoning. Also, if I had let it cook an additional 60 minutes it would have been beyond overcooked. Once I lowered the temp to 400 I cooked it for about 30 minutes, and that was slighly dry. Next time I think I'll only cook for about 20-25. But there will be a next time!

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Reviewer:

HeatherLilly

Home Town: Amissville, Virginia, USA

Reviewed: Jul. 16, 2011

This was good. I never had bluefish before and I was worried that it would be too fishy. This wasnt fishy at all. I did everything as written except intead of brushing on the butter i just left a couple chunks on each filet. I also just used chopped onion instead of diced. Very good with Jasmine rice!!!

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Nov. 16, 2010

Agreed with the previous statements about making bluefish actually yummy!

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Reviewer:

sdunc

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Asheville, North Carolina, USA

Reviewed: Nov. 12, 2010

Wow. A huge surprise on several levels. This is a hearty meal! A most "unfishy" dish. We like things spicy, so I sprinkled cayenne and added more dill, and the bluefish basked in it. Baked it 10 minutes less. Perfect! Was expecting to pick out the dill, but it baked right in, and I could've added even more. The onions are necessary. The dressing was fab with it. One caveat. I added more oil and more water than was called for and the dressing still adhered to the foil, which is probably why the original cook picked foil to bake it on. Less difficult clean-up. So don't blame yourself. It's going to stick. Bluefish is supposed to be an icky fish to eat. Let's keep that rumor going. Maybe more people will toss those undesirable treasures our way.

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Reviewer:

Sue Sparrow

Reviewed: Sep. 17, 2010

I was completely surprized at how good this was. I was not thrilled with my hubands catch of the day, this saved our dinner!

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7 users found this review helpful

Reviewer:

jerseyjay

Cooking Level: Intermediate

Home Town: Freehold, New Jersey, USA

Reviewed: Aug. 31, 2010

I had heard a lot about blue fish and was afraid I would not like it. This recipe rocks. Make sure to remove the dark meat. Also cut back on the time somewhat or it will be a little dry. Other than that it rocks!

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12 users found this review helpful

Reviewer:

op1

Reviewed: Oct. 16, 2009

This was great. I used dried dill weed in place of fresh. My family is looking forward to having this again.

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10 users found this review helpful

Reviewer:

Laura Clyma

Cooking Level: Expert

Home Town: Prospect, Connecticut, USA

Living In: Bristol, Connecticut, USA

Reviewed: Sep. 22, 2009

We all loved it! I used a large bag of stuffing and a little extra hot water. It was delicious. I did listen to the other reviewers and trimmed all the dark brown meat off the fillets. What a difference it made. Try this, you'll never toss back another blue!

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Reviewer:

Wallkill Panther Mom

Cooking Level: Intermediate

Home Town: Wallkill, New York, USA

Reviewed: Aug. 13, 2008

I made this recipe for my parents and grandparents. It was fantastic. We all thought that 70 minutes to cook was too much, so we cooked it for 10 minutes at 500 degrees with the foil covering it and about 20 minutes at 400 without the foil. I didn't use onion. Instead, I sprinkled the filets with garlic. I also used 12 oz. of stuffing instead of 8. It is an excellent recipe that goes great with bluefish.

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Reviewer:

Kris

Reviewed: Oct. 4, 2006

This was a great recipe for bluefish. I changed the quantities of butter to Promise spread for cholesterol reasons, and I didn't even miss the butter. There is just the right amount of dill to give it the flavor without overpowering it. Thanks for the recipe!

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20 users found this review helpful