How to Cook a Blue Fish
Brian Packard
Sayre
English Composition I
March 20, 2013
How to Cook a Bluefish
Growing up, mother prepared the most delicious meals. Chicken and dumplings, Mexican cornbread, and pot roast were a common staple in our household. Another meal that stands out is her bluefish. Whenever she announced, "We’re having bluefish." We knew we were going to eat well. It is hard to recall all of mother’s recipes; however, her bluefish is a recipe we can never forget.
The items required for this recipe are: two bluefish fillets, 9x13 baking dish, aluminum foil, ½ stick of butter, six lemon slices, salt, pepper, one fork, one spatula and a cutting board. Be sure to have all your standard cooking items available; this includes an apron, meat thermometer, and oven mitts. For keeping time, I like to use my microwave oven, but if your microwave does not have a timer function, a wall clock or your cell phone will suffice.
First, preheat the oven to 400 °F. While the oven is preheating, cut the butter into consistent slices and line the bottom of the 9x13 baking dish, keeping the slices ½ inches apart. Sprinkle salt on top of the butter then set aside.
Next is the prepping of the bluefish. With the skin side facing the cutting board, use the fork to poke holes into the meat. Sprinkle a modest amount of salt and pepper then, place the lemon slices on top of the fish. Use the spatula carefully to place the fish into the baking dish. If the butter slices spreads to the sides, this is normal and will be fine. Season again with salt and pepper and cover the dish with aluminum foil. Place the dish into the oven and set the timer for twenty-three minutes. Clean and dry the fork, spatula, and the cutting board while the fish is cooking.
Finally, after twenty-three minutes, the bluefish should be fully cooked. To check, use a meat thermometer to make sure the internal temperature of the bluefish is at least 120 °F. Safely remove the aluminum foil and let the fish sit for five
Sayre
English Composition I
March 20, 2013
How to Cook a Bluefish
Growing up, mother prepared the most delicious meals. Chicken and dumplings, Mexican cornbread, and pot roast were a common staple in our household. Another meal that stands out is her bluefish. Whenever she announced, "We’re having bluefish." We knew we were going to eat well. It is hard to recall all of mother’s recipes; however, her bluefish is a recipe we can never forget.
The items required for this recipe are: two bluefish fillets, 9x13 baking dish, aluminum foil, ½ stick of butter, six lemon slices, salt, pepper, one fork, one spatula and a cutting board. Be sure to have all your standard cooking items available; this includes an apron, meat thermometer, and oven mitts. For keeping time, I like to use my microwave oven, but if your microwave does not have a timer function, a wall clock or your cell phone will suffice.
First, preheat the oven to 400 °F. While the oven is preheating, cut the butter into consistent slices and line the bottom of the 9x13 baking dish, keeping the slices ½ inches apart. Sprinkle salt on top of the butter then set aside.
Next is the prepping of the bluefish. With the skin side facing the cutting board, use the fork to poke holes into the meat. Sprinkle a modest amount of salt and pepper then, place the lemon slices on top of the fish. Use the spatula carefully to place the fish into the baking dish. If the butter slices spreads to the sides, this is normal and will be fine. Season again with salt and pepper and cover the dish with aluminum foil. Place the dish into the oven and set the timer for twenty-three minutes. Clean and dry the fork, spatula, and the cutting board while the fish is cooking.
Finally, after twenty-three minutes, the bluefish should be fully cooked. To check, use a meat thermometer to make sure the internal temperature of the bluefish is at least 120 °F. Safely remove the aluminum foil and let the fish sit for five