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Entree, Striped Bass
Mexican style Bluefish Servings: 4
Estimated cooking time: 30 min Posted By: SmithtownScotty


1. Marinate filets of bluefish in milk in the fridge for two hours (to get rid of the classic blue-fishy oily taste).
2. Put the filets on a baking sheet, sprinkle some of the typical lemon juice, add some butter on top, and place that in the oven at 350 F.
3. While the fish is baking, on the top of the stove in a saucepan, heat a jar of salsa (as hot or mild as you like) over low heat.
4. Meanwhile, take some blue or red corn chips, and crunch them (I put them in a zip-lock bag, and use fingers).
5. Halfway through the baking, take the fish out of the oven, sprinkle with a layer of crunched corn chips, and place it back in the oven for another 10-15 min (depending on the thickness of the fish), until the chips get slightly brown and fish is done.
6. Meanwhile, add a couple of tablespoons of sour cream to salsa and mix in well.
7. When the fish is done, take it out of the oven. Pour some salsa on the plate and place the fish on top, add some lemon wedges and enjoy. (Another way of serving is to pour some salsa on top of the fish, but I find it not as good, as the crispy chips get soggy).

Drink with Marquerita's, Sangria, Coronoa's, or shots of Jose Cuervo

PS  This is from my wife.  It is dynamite.  We have had friends over for dinner in the past, and didn't specify the fish was bluefish I caught, until afterwards, and they all swear its some of the best dinner they ever had.


This Recipe was posted on: Feb 03, 2007
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