Bluefish with Caper Stuffing

by the Editors


  • 1 bluefish, 8 lbs., dressed
  • 1 medium-sized onion, minced
  • 4 Tbsp. butter, softened
  • 1 tsp. salt
  • dash of pepper
  • pinch each of dried thyme and rosemary
  • 2 cups fresh bread crumbs
  • 2 Tbsp. chopped capers
  • 1 small sour pickle, chopped
  • milk or fish stock

Preheat oven to 375° F. Mix together all the ingredients except the fish. Moisten with milk or fish stock, and stuff lightly into the cavity of the bluefish. Bake for 1 hour, or until done to your taste.

Makes 6-8 servings

Recipe from the archives of the West Tisbury Senior Center/ Council on Aging