PAN SEARED BLUEFISH RECIPES RECIPES

Steps:

• Lightly rinse fish fillets and place on paper towel lined plate to drain.
• Setup your dredging station with flour, milk, cornmeal, each in separate containers.
• Dredge each fillet, one at a time, through the flour, coating both sides well.
• Dip into milk, coating both sides, place fillets side by side on a plate.
• Sprinkle fillets lightly with seasonings, Salt, Black Pepper, Garlic Powder, Cayenne Pepper, Paprika.
• Dredge fillets, one at a time, through the cornmeal, coating both sides.
• Place coated fillets, side by side on a plate and let rest for about 5 minutes.
• Add about 1/2 inch to a skillet placed over medium to medium-high heat.
• Test oil for proper frying temperature by sprinkling a pinch of cornmeal into the oil. If it sinks to the bottom, oil is not hot enough. If the cornmeal “dances” across the top, oil is ready. If using a thermometer, oil should be at about 350º or slightly higher.
• Carefully add fillets, one at a time, into the hot oil. It’s hot and may splatter so use caution.
• Add other fillets into the pan, one at a time but do not crowd the pan. They need room to cook.
• Cook fillets for about 2-3 minutes or until the bottom edges begin to slightly brown.
• Carefully turn each fillet and let cook another 1-2 minutes until done.
• Remove fillets from hot oil, place on a plate lined with paper towels to drain.
• Serve hot and enjoy!

Steps:

• Preheat oven to 350°F. Season the bluefish with 1/2 teaspoon each salt and pepper. In a large, oven-safe skillet over medium-high heat, warm 2 tablespoons canola oil until hot and shimmering. Place the bluefish fillets skin side down in oil and do not move once in skillet. Allow the skin to become crispy, this should take about 90 seconds. Without moving the fillets, place the pan in the preheated oven for 5 to 7 minutes, until cooked through. Remove the skillet from the oven and drop the butter into the pan. As the butter begins to melt, baste the bluefish fillets. Remove from fillets from pan and set aside.
• Preheat a grill or grill pan over high heat. Brush the corn with 1 tablespoon canola oil and season with 1/2 teaspoon each salt and pepper. Grill corn, giving a quarter turn about every 20 seconds, allowing the kernels to become slightly charred. Once charred, remove from heat. When cool enough to handle, slice the kernels off the cob.
• In a medium pan over medium-high heat, warm the remaining 1 tablespoon canola oil. Add the leek and garlic to the pan, cook until the leek begins to become transparent, about 45 seconds. Add the corn to the pan and heat through. Remove from heat and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• In a medium pan over medium-low heat, warm the tomatoes in the olive oil just until they begin to release their juices. Remove from heat. Fold in the torn basil, season with sherry vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Just before serving fold in the sliced radishes.
• Place 3/4 cup of charred corn in the center of a plate. Top with seared bluefish and a generous squeeze of lemon juice over each fillet. Finish with a swoop of tomato salad around the plate.