READY IN 1½ hrs

Baked Bluefish

Read Reviews (17)

"A baked bluefish recipe which surrounds the palate with bluefish flavor but not the fat or typically strong bluefish odor. This fish tastes delicious served over cooked rice, egg noodles or on a tossed salad." — Rick

Directions

Preheat oven to 500 degrees F (260 degrees C).
Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 10 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Dec 23, 2003

I had been told that Bluefish would be very "fishy" but this recipe was enjoyed by my entire family (including my 12 year old twins). It was quick and easy, which is the best thing for a single full-time working mom like myself.

—CHACHAHONEY

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Jul 19, 2004

My husband loves to catch Bluefish but hates to eat it. "Too Fishy" he says. But I tried it this way and he Loved it! So did my two young children. Great Job.

—DAARENA

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19 Ratings

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.

—Kris

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Dec 23, 2003

My neighbor gave me about 5 pounds of Bluefish fillets and I used your recipe.My 3 sons,neighbor,wife,And I enjoyed the Blues very much.

—BUFFY37

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Aug 28, 2006

We caught 16 Bluefish on a charter boat. Most of us don't like to eat bluefish (too strong) but this recipe was great! Everyone had 2nd's and the only thing different was we substituted fresh thyme for the dill weed.

—rmbgregg

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Oct 04, 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!

—Lauren

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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!

—op1

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Sep 23, 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!

—Wallkill Panther Mom

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Nutrition

Calories
554 kcal
28%

Carbohydrates
29.7 g
10%

Cholesterol
163 mg
54%

Fat
28.5 g
44%

Fiber
1.4 g
6%

Protein
42.4 g
85%

Sodium
846 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Bluefish

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 554
Calories from Fat: 256

% Daily Value *
Total Fat 28.5g 44 %
Saturated Fat 14.2g 71 %
Cholesterol 163mg 54 %
Sodium 846mg 34 %
Potassium 822mg 23 %
Total Carbohydrates 29.7g 10 %
Dietary Fiber 1.4g 6 %
Protein 42.4g 85 %
** Sugars 3.7g
Vitamin A 27 %
Vitamin C 2 %
Calcium 8 %
Iron 24 %
Thiamin 34 %
Niacin 165 %
Vitamin B6 52 %
Magnesium 29 %
Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.