Seamazz - Recipes : Blue Grenadier Fillets

SeaMazz® Blue Grenadier Fillets

Preparation:

To Thaw: For best results, thaw Blue Grenadier fillets in a covered pan in the refrigerator for 4-6 hours. For quick thawing, place fish in an airtight bag or its original packaging and submerge in a pan of cold water. Do not thaw fish at room temperature. Do not refreeze.

To Bake: Preheat oven to 425°. Place thawed Blue Grenadier fillets in a pan, brush with melted butter or margarine, sprinkle with your favorite seasonings. Bake for approximately 12-18 minutes, or until fish flakes easily when tested with a fork.

To Sauté: Heat 2 tablespoons vegetable oil or butter in a skillet over medium-high heat. Season Blue Grenadier fillets with salt, pepper, garlic powder, and place in hot skillet. Cook approximately 2-3 minutes on each side until fish flakes easily when tested with a fork. For added flavor, sprinkle with lemon juice.

To Microwave: Place thawed fillets in a microwave-safe dish. Cover with microwaveable plastic wrap. Turn back one corner to vent steam. Cook at MED-HIGH (70%) for 3-1/2 minutes (6 minutes per pound). Let stand 3 minutes.

Serving Suggestions:

Dijon Broiled Blue Grenadier:
Place thawed fillets in a shallow pan. Combine 1 tablespoon olive oil, 1 tablespoon Dijon mustard, 1 tablespoon vinegar, salt, pepper and paprika to taste. Brush mixture on fillets and let stand for 20 minutes in refrigerator. Broil fillets 3 inches away from heat, until fish is browned and flakes easily when tested with a fork.

Sautéed Blue Grenadier with Cucumber Sauce:
Combine 1/2 cup sour cream, 1/2 teaspoon onion salt, 2 tablespoons vinegar, dash of Tabasco sauce and 1 medium cucumber, peeled and chopped; chill in refrigerator. Sauté thawed Blue Grenadier fillets, according to directions. Serve fillets with chilled cucumber sauce.