4-6 Bluefish Fillets, with skin on—cut  into 1½-2” Strips

Marinate in:

2 cups good dry Sherry

1 TBSPN Whole Black Peppercorns

1 TBSPN Dried Cilantro

1 tspn salt

1-2 Cloves Garlic, minced

1 TBSPN Lemon Peel

1 TBSPN Olive Oil or Sesame Oil

1 tspn White Wine Vinegar

For Cooking:

2 TBSPNS Olive Oil or Sesame Oil

1 TBSPN Butter

2 TBSPNS Honey Mustard

Marinate fillet strips, skin side down, in covered non-metal bowl.  Refrigerate for a minimum of 4-5 hours. 

Remove and drain marinating liquid.


In a non-stick pan over medium heat cook oil and butter until butter begins to brown.  Add fish, skin side down.  Spread Honey Mustard on top of fish.  Saute for ten minutes; then turn and saute for five minutes more.




4 small Bluefish Fillets, skinned

8 oz Sliced Mushrooms

Juice of One Lemon

½ tsp or more Dried Tarragon

½ tsp or more Dried Cilantro

½ tsp powdered Cumin

½ Cup Mayonnaise

 1 TBSP Dijon Mustard

Note: Soy Dijon Nayonnaise is good, too, if you want a creamy, non-cholesterol dressing.  Don’t add additional Dijon Mustard if you use this product.)

Salt and Pepper to taste


Place the fillets in a dish and squeeze the lemon juice over them; marinate for 20-30 minutes.    Preheat oven to 350 degrees. 


Place fillets in oiled baking pan, cover with sliced mushrooms.  Mix the seasonings with the mayonnaise and Dijon mustard, then spread evenly over fish and mushrooms.   Bake, uncovered, for about 15-25 minutes, depending on thickness of the fish. Test for doneness with fork.


Serve with brown rice or couscous that’s been cooked in broth.

These filets are even more delicious when served with spinach on top. (Microwave fresh baby spinach in a bowl that contains small amounts of white wine, olive or canola oil, broth, and fresh garlic or garlic powder.  Drain and serve wilted spinach leaves atop the fish.  Squeeze a little lemon on top, if desired.)


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