The 10 Minute Gourmet
Easy Bluefish Teriyaki
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Bluefish is a fatty, fine-textured fish, ranging from white to silver in color. Remove the dark, Strong Tasting strip that runs down its center before cooking to avoid a fishy taste.
Chef's Note: This is an extremely simple Japanese recipeIngredients
1-2 lbs. Bluefish1 bottle teriyaki sauce, any brandI tbsp. Oil or butterDirections:
Remove the dark meat fro the fillets.
Marinate the Bluefish 2 hours or more in refrigerator covered in teriyaki sauce.
Preheat oven to 425 degrees F.
Place the Fillets in an oiled pan or on tin oil in pan. Tuck the tail section under so it is the same thickness as the rest of the fish.
Bake for 10 minutes per inch of thickness. Serve immediately with rice.
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