Seaside Poached Bluefish

Oxmoor House
6 servings


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2 pounds bluefish fillets
1 medium onion, chopped
2 stalks celery, sliced into thin strips
2 carrots, scraped and sliced into thin strips
2 teaspoons salt
1/4 teaspoon pepper


Place fillets in a large skillet; add onion, celery, carrots, and seasonings. Add water to cover, and bring to a boil. Reduce heat; cover, and simmer 8 minutes or until fish flakes easily when tested with a fork.

Remove fish and vegetables to individual serving plates. Serve immediately.

Note: This recipe yields 4 cups coarsely chopped bluefish for use in a salad, if desired.

Created date

February 2010