Baked Bluefish

2 pounds of thick bluefish
4 tablespoons of melted butter
2-4 fresh tomatoes, depending on size
1 teaspoon of sugar
1 large sweet white onion
1/4 teaspoon of salt
1/8 teaspoon of pepper
1/2 cup of heavy cream

Place fish, skin side down, in a foil-lined baking dish. Pour melted butter over it. Arrange tomato slices on top and then sprinkle with sugar. Put onion slices over the tomatoes. Sprinkle with salt and pepper. Cover with the cream. Bake at 375ºF. for 25-30 minutes. Serves 4.

Barbecued Bluefish

Bluefish
2 tablespoons of olive oil or vegetable oil
2 cloves garlic, crushed
2 tablespoons of chopped scallions
1 tablespoon of soy sauce
1/3 cup of catsup or chili sauce
2 teaspoons of orange juice
1/8 teaspoon of dried oregano
1/4 teaspoon of pepper

Preheat broiler. Place bluefish skin side down on well-greased broiler rack. Combine remaining ingredients and spoon mixture over fish. Broil so fish is 2 inches from heat about 8 minutes, or until fish flakes easily. Two bluefish about 2 pounds each, split and dressed, will serve 6-8.

Shrimp Stuffed Bluefish

1/4 pound of butter
1/4 cup of finely chopped shallots or scallions
1/2 cup of flour
2 cups of fish stock
1 pound of shrimp, cooked, peeled, and finely chopped
1/2 cup of finely chopped mushrooms
1/2 teaspoon of salt
A few dashes of cayenne
One 3 pound bluefish, dressed and split with backbone removed
Parsley

Sauté the shallots in the butter over low heat. Do not brown. Stir in the flour and then the fish stock, simmer about 5 minutes and add the shrimp, mushrooms, salt, and cayenne. Continue to cook until thickened. Place this stuffing onto one half of the fish and cover with the other half, reserving a little to use as a sauce. Place in a buttered ovenproof dish and bake, uncovered, in a preheated 400ºF. oven about half an hour, or until flesh flakes when fork-tested. Place on a heated platter, spoon the remaining stuffing, and garnish with parsley sprigs. 4 servings. If a lean fish is substituted (Pollock, red snapper, haddock, cod, etc.) fish should be brushed generously with oil before baking.