Cheese and Shrimp Bluefish

>From: Jenny M Abar

Here`s an easy way to mask the oily flavor, especially for people who
don't like the taste of bluefish.

Take 1 lb bluefish fillets
1 can Campbell's Cheese soup
bag of popcorn shrimp, thawed
parmesean cheese

Put the fillets in a baking pan.  In a bowl mix the cheese soup with
1/2 can of milk.  Add the popcorn shrimp and stir until everything is
blended.  Pour over the fish.  Sprinkle parmesean cheese on top.  Bake
at 350 for 30 minutes or until fish flakes.  This recipe is adaptable
to any amount of bluefish you care to cook.  Enjoy!

Beer Batter Bluefish

1 1/2 - 2 pounds bluefish
1 1/2 cups flour
3 tblespoon baking powder
1 teaspoon salt
2 teaspoon lemon-pepper
10 oz beer
3 eggs beaten

Fillet and skin bluefish.  Cut dark streak out of fish.  Cut into
serving size pieces.  Mix in bowl flour,baking powder, salt, and
lemon-pepper.  Add beer and eggs to mixture, stir.  Put fish in batter
and let set for about 20 mintues.  Deep fry fish until golden brown.
Leftover batter is great for frying oysters, without a fishy taste.

Blackened Blues

From: Eddie Kearns

    For 1-2 lbs of bluefish filets (skinless).  Optionally, you may
    also remove most of the dark strip of meat on the outside of the
    filet. Heat up your cast iron skillet (must be very hot). Coat the
    outside of your filets with butter or margarine.  Then sprinkle
    with or roll in:

        liberal amounts of paprika ( > 1.5 Tbl )
        lemon pepper (.5 - 1.5 tsp)
        black pepper (.5 - 1.5 tsp)
        red pepper (as much as you think you can hack)
        thyme (.5 tsp)

    Wear your gas mask (or open all your windows!). Cook both sides,
    obviously; your filets will cook fast, so your fish stays moist.
    Serve with lots of cold beer (especially if you put on a lot of red
    pepper!)

NOTE:   There is a BIG difference between *fresh* bluefish and 
	not-so-fresh bluefish. Best bet is to catch'm and eat'm the
	same day. Also, the small ones are a bit 'sweeter' than the big
	ones.