Bluefish Salad

Last night I made a whole bluefish on the grill. It was nothing fancy, just dressed with a little olive oil and sea salt. Despite it being really tasty, we had leftovers, so I made a bluefish salad today. It’s pretty classic, I just added some celery leaves to it. This is nice for lunch when paired with some sorrel or lettuce leaves, sliced tomatoes and a wedge of lime, for a little extra zing. Use a gluten-free crispbread and it’s a gluten-free meal! Enjoy!

  • 2 cups cooked bluefish
  • 2 celery stalks, minced
  • a few pale celery leaves minced and some reserved for garnish
  • 1 heaping tablespoon minced shallot
  • red wine vinegar
  • 3 heaping tablespoons mayonnaise
  • sea salt
  • ground black pepper

Place the shallot in a small bowl and cover with the vinegar. In the meantime, pick your bluefish over, removing the skin and any bones and flake equalling 2 cups. To your bluefish, add in the celery, celery leaves, mayonnaise, salt and pepper. After 5 minutes, drain the shallot, rinse with water and add to your fish. Give it a nice mix and adjust the seasoning as needed. Garnish with the celery leaves. Makes 4 half cup servings.

Shrimp Stuffed Blue Fish

By now, you may be deciding between a few different stuffing recipes for your Thanksgiving day dinner. Stuffing is one of those things that makes everything taste better. And it doesn’t exclude fish. Turkey, better stuffed, ravioli-stuffed with creamy cheese, stuffed cabbage, pierogis stuffed with potatoes, crispy empanadas, the list goes on and on…And now you can add shrimp stuffed blue fish to the list. The sweetness of the shrimp combined with the blue fish makes it one meal, that you will make again, sooner that you thought, it’s filling, without leaving you heavy and just delicious! This makes 2-3 servings. Enjoy!

  • 1 1/2 pound whole bluefish, butterflied, (leaving the head and tail on, I think it helps with keeping the stuffing in)
  • a little less that 1/2 pound raw shrimp, finely minced
  • 2 tablespoons whipped cream cheese (you can use whipped cream cheese with chives and skip adding the fresh chives, if you like.)
  • 1 teaspoon mayonnaise
  • 1 heaping teaspoon minced chives 
  • garlic powder
  • 1 sun-dried tomato, packed in oil, minced
  • a little squeeze of lemon juice
  • sea salt
  • fresh ground pepper
  • a pinch of Vegeta, or any all purpose seasoning, that you like
  • olive oil
  • lemon slices and wedges

Combine the shrimp, cream cheese, mayonnaise, chives, sun-dried tomato, squeze of lemon juice, garlic powder, sea salt, pepper and a touch of all purpose seasoning in a bowl and set aside. Very lightly coat the bottom of a heavy bottomed baking pan with olive oil and place the fish inside. Lightly salt the inside of the fish and spread the shrimp mixture inside of the fish and top with a few slices of lemon. Place in a 350 degree pre-heated oven. Bake for 45 minutes. Enjoy with a simple baby arugula salad or orzo tossed with olive oil, sea salt and minced chives.