Try this Bluefish - Blackened Blues recipe, or contribute your own.
Suggest a better descriptionDate: Sat, 10 Feb 1996 18:39:37 -0500 From: kmeade@ids2.idsonline.com (The Meades) Recipe By : Eddie Kearns 1. Heat up your cast iron skillet (must be very hot). 2. Coat the outside of your filets with butter or margarine. Then sprinkle with or roll in a mixture of paprika, lemon pepper, black pepper, red pepper and thyme. 3. Wear your gas mask (or open all your windows!). 4. Cook both sides, obviously; your filets will cook fast, so your fish stays moist. 5. Serve with lots of cold beer (especially if you put on a lot of red pepper!) Authors Notes: There is a BIG difference between fresh bluefish and not-so-fresh bluefish. Best bet is to catchm and eatm the same day. Also, the small ones are a bit sweeter than the big ones. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 5 | ||
Calories from Fat: 1 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 24.2mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.7g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5
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