* Crossposted from: National Cooking Echo
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Bluefish
 Categories: Seafood
      Yield: 6 Servings
 
      3 lb Bluefish fillets
    1/4 c  White wine vinegar
      1    Bermuda onion -- sliced
    1/4 ts Peppercorns
    1/4 ts Allspice
    1/2 c  Sour cream
 
  Place bluefish fillets in a shallow ceramic or enameled baking dish.
  Combine vinegar, onions, peppercorns, and allspice. Pour over fillet,
  turning to coat. Marinate, skin side up, at room temperature, for 1
  hour. Pour off vinegar, but not onions or spices. Turn skin side down
  and spread top with sour cream. Bake at 350 degrees for 20-25
  minutes, until fish flakes easily with a fork.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Breaded Bluefish with Mock Tartar Sauce
 Categories: Fish
      Yield: 2 Servings
 
    1/4 c  Skim milk
      1    Egg white
    1/8 ts Pepper, black
      2    Bluefish fillets, 4 oz
    1/4 c  Bread crumbs
MMMMM---------------------MOCK TARTAR SAUCE--------------------------
    1/2 c  Yogurt, nonfat
      1 tb Sour pickle; minced
      1 tb Green olive, pitted; minced
      1 tb Parsley, fresh; minced
    1/4 ts Mustard, powdered
      1 ts Lemon juice
    1/8 ts Pepper
 
    Calories     per serving: 201
    Fat grams    per serving: 6.08         Approx. Cook Time: :30
    Cholesterol  per serving: 680
  
  Preheat the oven to 350F.  Combine the skim milk, egg white and
  pepper to make a seasoned egg wash.
  
  Dip the fillets into the egg wash, then dredge them in the bread
  crumbs. [Let sit for 10 minutes.]
  
  Lay the fillets on a nonstick baking sheet and bake for 10 minutes.
  
  NOTE:  For me this dish is a marvelous replacement for fried fish.
  
  Sauce:  Combine all ingredients and refrigerate in a tightly covered
  container.
  
  NOTES:  This sauce will keep for a week if stored as suggested. Use
  this as you would regular tartar sauce with any dish.  Try it as a
  replacement for mayonnaise on sandwiches and in salads.
 
MMMMM
 
... Sincerely yours Gigi
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