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Baked Bluefish with Bacon and Sour Cream Cucumber Sauce

Baked Bluefish with Bacon and Sour Cream Cucumber Sauce

Bluefish is considered a delicate fish since it should be immediately frozen or eaten after catching since it deteriorates rather quickly.  That said, it is also one of the best tasting fish with a distinctive flavor.  Bluefish lends itself to all kinds of culinary preparations.  Here is an easy recipe that makes the most out of a bluefish’s flavor.

Serves 8 – 10


  • 1 whole bluefish, about 4 to 5 pounds, cleaned and split
  • 3 strips bacon, cut in half crosswise
  • Chopped fresh parsley
  • 1 lemon, cut in wedges


  • Place a fresh bluefish on an oiled baking sheet, skin side down.
  • Cover the fish with bacon strips.
  • Pre-heat oven to 375 degrees and bake bluefish until it flakes easily with a fork, about 20 to 25 minutes.
  • Sprinkle with fresh parsley.
  • Serve the baked bluefish with lemon wedges and Cucumber Sour Cream Sauce.

For the Cucumber Sour Cream Sauce:


 Makes about 1 cup

  • 3/4 cup sour cream
  • 1 tablespoon finely minced green onion, tops only
  • 1/2 cup grated cucumber
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • Dash ground cayenne pepper


  1. Combine all ingredients and chill.


To improve the taste of bluefish, chefs recommend “bleeding” the bluefish immediately after catching it.  Simply cut the underside of the fish, starting at the lower front fins and finishing the deep incision at the lower side of the mouth.