Grilled Bluefish with Citrus Marinade, Perfect for the summer

Bluefish is not a wildly popular fish. However, it is native to the Massachusetts area, high in Omega 3 fats, and a very moist fish. Many people who don't like it haven't tried it prepared correctly. Bluefish is an oily fish, with a citrus marinade it pulls the oily taste out and imparts a more delicate flavor to the fish. It can take a lot of spice too. I don't recommend marinading for longer than 1 hour or it will start to "cook" in the citrus juice as when making Seviche. I also recommend grilling on a very hot flame to get the fish crisp but not dry. For the full recipe go to www.ChefGloriaB.com

Baked Haddock with Mushrooms and Scallions

I was looking for something interesting to do with Haddock. Here in New England it is winter and we have a limited fish selection of locally caught fish. Haddock and Cod are the most plentiful now. They aren't my favorite fishes because I really prefer oilier fishes. I found a recipe on line that sounded interesting however it had butter and didn't have enough seasoning for my taste buds. I used it as a spring board to create my own recipe. It did call for shredded Colby-Monterey Jack cheese, however being lactose intolerant I substituted a combination of Almond Cheddar and Almond Mozzarella instead. I also served it to folks who weren't lactose intolerant and used the reduced fat jack cheese and no one knew the difference, they just loved the taste of it. I also didn't have enough scallions and added a leek which I think made it more flavorful. Have fun with this recipe. It doesn't take long to make, except for cleaning the mushrooms! I enjoyed serving this with wild/brown rice, butternut squash, and baby bok choy. Click here for the recipe www.chefgloriab.com