This truly is a good recipe for cooking Bluefish on the stove top. I searched the Internet for the best ways to cook this species of fish. I found a great Youtube video that seemed very convincing while offering a way to cook Bluefish so that it didn’t taste real fishy.

I really wanted to smoke some up and make fish dip, but the problem is I don’t have a smoker. I considered grilling some up and making the dip, but then I though it would be best to keep things inexpensive and easy.

Honestly though, I was a bit skeptical as I first started gathering all of the ingredients needed for the recipe I chose to use. It wasn’t until I mixed the tomato with green chilies with the spices that I started to really believe that this might be the very best way to cook Bluefish in order to get rid of strong fish flavor.

Here’s the video I found on the Thundermist Lures Youtube channel:

I modified the original recipe just a little. Here are the ingredients I used to cook two fillets of Bluefish

1. 10 oz. can of diced tomatoes and green chilies

2. Three table spoons of olive oil

3. Half of a red onion finely chopped

4. Italian mix spices that contained oregano

5. Two cloves of garlic finely chopped

6. Add your favorite spices. I used Badia Complete Sazon Seasoning

Here are the steps taken for cooking this amazing Bluefish dish:

A. Heat the olive oil

B. Add in chopped garlic and onion and gently cook for about three to five minutes

C. Add the entire can of diced tomatoes and green chilies

D. Add in desired spices

E. Let this mixture simmer for about ten to fifteen minutes and then add the Bluefish and cook for another ten to fifteen.

I chose to serve this mixture over a bed of brown rice as I thought it would taste the best that way. Honestly, this is the very best recipe I’ve every found for cooking bluefish. The claims of it losing all of it’s fishy flavor were absolutely true. Like I say in the video the meat really takes on the flavor of the Italian spices. I wouldn’t ever hesitate to catch and cook this species of fish ever again.



TL Bell · April 20, 2019 at 12:42 pm

Looked really good JC!

Andrew Rollins · April 20, 2019 at 12:42 pm

I take care of every catch, that I want for the table. I bleed it, keep it iced, and prepare the fish while still fresh, without freezing it. I've never had a fishy tasting fish, ever since. A fishy tasting fish, mostly lies in a improperly prepared fish.

leo ybarra · April 20, 2019 at 12:42 pm

great video

Joe Sabas · April 20, 2019 at 12:42 pm

Yea Man;Them Tomatoes and onions make a diff.on blue fish fillets I've had peeps swear I was lying to them about what kind of fish I served .Yummy ,thanks for sharing

still pg · April 20, 2019 at 12:43 pm

no taste left? 😕 maybe you're better fisherman than chef….😉

KTSAdventures · April 20, 2019 at 12:43 pm

I agree with Brad Doe. Unique method. I do not like fishy tasting fish. I don't like eating the smell of the fish I get in a fish market. Tomatoes were a great idea. Thank you for sharing. If you get to Alabama or Mississippi and we can head out on the water if you would like. I'm in the Mobile Delta area.

Brad Doe · April 20, 2019 at 12:43 pm

Gonna try that soon, never thought of cooking fish italian style like that. I always cut my blues into chunks and deep fry the "nuggets" coated with a spicy fry mix that has either Old Bay or Paul Prudhomme's blackened redfish seasoning mixed in. If there is any leftover, I'll usually eat the nuggets the next day cold right out of the refrigerator for a snack. Believe it or not, they are great that way.

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