Poached bluefish1/17/2024 ![]() ![]() If you like, you may also remove the very dark, soft flesh that lies next to the skin. With your fingers, break up the chilled bluefish into half-inch chunks in a very large bowl. Garnishes: green pepper rings, red onion rings, sprigs of dill, calamata olives, cucumber slices, hard boiled egg wedges, cherry tomatoes.īoil the potatoes in plenty of salted water until just tender. skinned bluefish, steamed, skinned, and chilledģ Tbsp. Skin the fish, lightly salt it, and either serve it hot with a sauce (soy sauce, lemon juice and mustard, for example, or sour cream) or chill it for salad.Ģ lbs. Discard the steaming liquid and scallions. Cover and steam gently for about ten minutes, until fish is just done. (If you will be making the bluefish salad, reserve two or three scallions for chopping.) Just cover the scallions with water and bring to a simmer. Place scallions in a flat-bottomed pan large enough to hold the fish in a single layer and equipped with a tightfitting cover. The shark may have gotten away but they’re landing plenty of blues. I’m not talking about one of those leftover broiled fish mishmashes but a carefully assembled, custom job. Lime-marinated raw flounder seviche spangled with chopped hot chili peppers, avocado slices and diced tomatoes or barely cooked squid rings soaking in oil and vinegar heavily laced with garlic and lemon are just the beginning.Ī well-made bluefish salad can’t be beat. ![]() With lesser species and lesser bankrolls you can still do wonders, cold, from the deep. These places all concoct opulent mixtures of lobster, crabmeat, shrimp and such at prices that have outpaced the inflationary spiral by years but the stuff is so rich (especially at the Seafood Shop) that you can stretch a pound to feed ten or twelve providing you have many and simpler accompaniments. You might turn the whole job over to an outside source such as the Seafood Shop in Wainscott, Loaves and Fishes in Sagaponack, or Mews Market in East Hampton and buy some seafood salad. Cold lobster is a better idea, as is cold poached salmon “sauce verte” (providing you aren’t bored with it by now) and bass is equally fine. Top with some of the pickled salad and squirt with a lemon wedge.Is there a better East End summer dish than chilled fish or seafood? And think of the possibilities! With a big advance from your publisher or the profit from that lot you sold in Sagaponack you could buy a few shrimp. Place some fish on each baguette slice and drizzle with some of the olive oil. It will come together while the fish cooks. Meanwhile, combine the pickles, greens, vinegar, olive oil, salt, pepper, and red pepper flakes in a bowl and stir to combine. Leftover oil is great just drizzled on crusty bread).īake the fish at 350 degrees for 15 minutes covered with foil. (As long as you use a small dish, it shouldn’t take too much olive oil. Add the garlic and rosemary to the dish and cover everything with olive oil. These crostini are excellent and the pickled salad on top really cuts through the richness.ġ 8-ounce fillet of bluefish, skinned and cut into 1″ piecesĦ-8 tablespoons of extra virgin olive oil (or enough to cover the fish)ģ tablespoons chopped gherkins, pickled onions, and/or pickles (homemade or store-bought)Ħ baguette slices, toasted (or as much as needed for your fish)Ĭhoose a baking dish that just holds the fish in a single layer. My favorite is smoked bluefish, but until we have a smoker (and a backyard to put it in), I have to find other ways to make it. Bluefish is a very oily, delicious fish but it sometimes is challenging to cook because it is so strongly flavored. ![]()
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