Bluefish, also known as tailor and shad is the only member of the Pomatomidae family. It is found throughout the world but is most common along America's eastern seaboard. It is an oily fish similar in texture to mackerel with a fatty, soft flesh. It is a good source of niacin, magnesium, omega-3 and potassium. Bluefish is characterized by a strong taste and somewhat fishy odor that can be balanced by soaking in milk or being prepared using citrus. It can be grilled, baked, broiled or smoked, but is best prepared as fresh as possible as it does not keep very long or freeze well.
Preparing the Fillets
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At first glance, bluefish may not seem like the most appetizing of fish with its blue skin, brown flesh and slightly fishy smell. But once cooked, the flesh turns a delicate silvery white. And its strong taste and odor can be neutralized by first soaking the fillet in milk prior to preparing it for cooking. Rinse the fish and pat dry, then place the fish into a glass baking dish and pour low-fat milk onto it to submerge it. Cover the dish with plastic wrap and place it into the refrigerator for 30 minutes. When ready to use, rinse the fillet with cold water before seasoning.
Deliciously Baked
- Grill the jack fillet flesh side down for 3 to 4 minutes, until it is well marked by the grill. Turn, and cook for another 5 to 6 minutes, depending on the thickness of the fillets, until the jack is no longer translucent in the thickest part of the fillet.
- Roasted in Bacon. Fillets can be wrapped in strips of bacon and roasted in the oven until crispy and juicy. Season the bluefish lightly with salt and pepper. Wrap fillets crosswise with bacon strips and tuck a small sprig of fresh thyme between the fish and the bacon. Preheat the oven to 425 F. Place the fish onto a greased baking pan.
Bluefish works well baked in the oven but is best cooked covered to insure that the flesh is infused with the cooking liquid and does not dry out. Fillets are enhanced with bright citrus flavors, fresh herbs, dry white wine or vermouth and a variety of vegetables. They can be sealed up in aluminum foil or placed into packets of parchment paper. Cook the fish in a preheated oven at 375 degrees Fahrenheit for 15 minutes until the flesh is opaque. You can also check it when the paper is slightly golden in color.
Boldly Grilled
Bluefish can handle bold and spicy flavors without becoming overwhelmed. Create a rub by mixing together olive oil, lemon zest, Worcestershire sauce, Dijon mustard, smoked paprika and crushed Aleppo peppers. Rub the mixture onto clean fish fillets placed into a baking dish. Let the fish marinate in the refrigerator for one hour. Heat a grill to medium-high heat. Place the fish onto an oiled grill grate or use an oiled fish cage to cook the fillet. Grill the fish for three to five minutes over direct heat until slightly charred. Flip the fish over and allow it to cook three minutes longer.
Roasted in Bacon
The smoky flavor of bacon deliciously enhances bluefish. Fillets can be wrapped in strips of bacon and roasted in the oven until crispy and juicy. Season the bluefish lightly with salt and pepper. Wrap fillets crosswise with bacon strips and tuck a small sprig of fresh thyme between the fish and the bacon. Preheat the oven to 425 F. Place the fish onto a greased baking pan. Cook the fish four minutes on each side until fish is cooked through. Turn the oven to broil for one last minute to crisp the bacon.
How To Cook Black Jack Fish Meat
Unless you're eating sushi, no one wants undercooked fish. The amount of time it takes to cook fish depends on the type of fish you're cooking, the size of the fish and the method that you're using.
Methods, such as baking, sauteing, broiling, poaching and steaming, follow a 10-minute rule. For baking, set the oven to about 400 to 450 degrees Fahrenheit.
Determine how thick the fish fillet or whole fish is at its thickest point. For every inch, plan for 10 minutes of cook time. So, if your fillet is 1/2 inch thick, you'll need about five minutes.
Tips
Use the 10-minute rule for stuffed or rolled fish, too. Simply measure right before you put the fish in the oven, when the fish is completely prepped.
Turn the fish approximately halfway through the cooking time. But, if the fish is thin -- less than 1/2 inch thick -- turning is unnecessary.
The fish is safe to eat once it's reached an internal temperature of 145 F when you insert an instant-read thermometer into the thickest portion. Thin fillets -- such as sole -- can be visually inspected for doneness.
Tips
For fish that's cooked en papillote, wrapped in foil or parchment paper, or in a sauce such as curried fish, add five minutes to the cook time. If you're cooking fish straight from a frozen state -- double the cook time. For example, a 1/2-inch steak needs 10 minutes.
A fish with pink or white flesh will appear opaque rather than translucent when fully cooked. The flesh should feel firm, but still look and feel moist. If you're not sure, use a fork to break into the fillet. The meat should easily flake. Avoid overcooking fish as it dries out easily.
Fish steaks, including salmon and swordfish, respond well to grilling. They're firm, so they stand up to the grates and this less precise method of cooking.
Preheat the grill. Ensure your grill is clean or you'll risk having the fish stick and fall apart during the cooking process.
Place the fish steak directly on the grill in the hottest portion. Sear the outside for 1 to 2 minutes per side.
Move the fish steak to a slightly cooler section of the grill to finish cooking. Use the 10-minute-per-inch rule.
Tips
How To Cook Black Jack Fish Sandwich
If you're grilling fish that still has skin attached, such as whitefish or coho salmon, place a greased layer of foil over the top of the grates and grill the fish, using the 10-minute rule.
How Long To Cook Fish
To cook fillets on the grill, wrap them along with seasonings in foil and use the 10-minute rule. You should also wrap whole fish -- and the 10-minute rule applies as well. Enhance the flavor of grilled fish with a flavorful marinade.
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