Ingredients:

Yogurt Marinade:
1/4 cup fresh lemon juice
1 tablespoon chopped fresh ginger
2 cloves garlic, minced
1/2 teaspoon coriander
1/2 teaspoon cumin seed
1/2 cup plain yogurt
1/4 cup vegetable oil
Dash of paprika
Lemon wedges

Methods:

Combine lemon juice, ginger, garlic, coriander, cumin, yogurt and oil. Arrange fillets in a shallow glass dish just large enough to hold fish in one layer.Pour marinade over fish and let the bluefish marinate, covered, in refrigerator for at least 4 hours. Turn fish occasionally.

Heat grill. Drain bluefish, reserving the marinade.Cook for about 4 minutes, then turn over carefully with spatula and baste again with marinade.When done, remove carefully with a spatula to heated plates, garnish with paprika and lemon wedges.

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Ingredients:

1 pound bluefish fillets
2 to 3 tablespoons soy sauce
2 tablespoons finely chopped scallion
1 tablespoon finely chopped ginger root

Methods:

Heat oven to 350 degrees F.Place fillets in a lightly greased shallow 2 quart casserole dish.Sprinkle soy sauce over fillets turn to coat.Marinate 20 minutes, turning after 10 minutes.Rub bluefish fillets with scallion and ginger. Bake for 30 minutes or until fish flakes when pierced with a fork.

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Ingredients:

four-pound bluefish
one-third cup butter
two-thirds cup boiling water

Methods:

Clean a four-pound bluefish, stuff, sew, and bake as Baked Halibut with Stuffing, omitting to cut gashes on sides, as the fish is rich enough without addition of pork. Baste often with one-third cup butter melted in two-thirds cup boiling water. Serve with Shrimp Sauce.

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