2 - 3 servings
How to cook Broiled Bluegill Fillets
- 1 pound fresh Bluegill (or any other panfish*) fillets
- 1/4 cup milk
- 1/2 teaspoon vinegar
- 1/2 cup cornmeal
- 1/4 cup dry bread crumbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon thyme
- 1/4 teaspoon cayenne pepper
- Virgin olive oil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- Lemon wedges for garnish
- Rinse fillets and pat dry with paper towels.
- Combine milk and vinegar in a shallow bowl and place fillets in a mixture; let it soak for 15 minutes.
- Mix well cornmeal, bread crumbs, onion powder, garlic powder, paprika, thyme cayenne pepper, salt and pepper in a separate bowl.
- Preheat broiler to 300°F (160°C).
- Brush broiling pan with a little olive oil or spray it with cooking spray.
- Take fillets out of the milk mixture and then dip them in the combined cornbread mixture.
- Place fillets on prepared greased baking pan then place pan under broiler, 4 inches from heat.
- Broil for 4 minutes per side or until fish flakes easily with a fork.
- Serve the Broiled Bluegill Fillets hot, garnish with lemon wedges, if desired.
The Broiled Bluegill Fillets is a very affordable dish. Great tasting food is easy to cook and is also healthy.
The bluegill fish
is a freshwater species that is originally from North America. The fish are named after the blue tint on the gills.
*Panfish is a general term that includes a number of fish species that normally don't grow larger than a frying pan.
Technically, it includes fish like crappies, bluegill, redear, green sunfish, pumpkinseed sunfish and related species.
How to fillet a Bluegill:
Begin by laying your fillet knife behind the pectoral fin. Cut all the way through the ribs and down to the main bone. Slice the fish from behind the gills to the backbone. Don't slice through, leave a small piece attached. Move the knife along the spine, again not to cut through. Slice all the way to the fish's tail without removing the skin yet. Lay out the fish with the skin side down. Use a fillet knife to slice all the way down the fillet. Cut away the skin. To cut a remaining bones use a clean fillet knife to get under the ribs, top to bottom, keeping the knife right under the bones, so as not to lose any of the meat.
This recipe for Broiled Bluegill Fillets serves/makes: 2 - 3 servings
The Broiled Bluegill Fillets recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bluegill
Preparation Method: Broiled/Grilled