"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Wednesday, May 11, 2011

Blue fish recipe

Following is an article from yesterday’s Washington POST about bluefish, and the key word to remember is FRESH.  The article goes into the chemistry of decomposition, shows what we all know – that bluefish goes bad quickly; but that if you get it fresh, there is no better fish going – flavorful, tender, succulent meat, wonderful.

The article also promotes catching it yourself, but does not indicate how you can get fresh bluefish from fish markets.  I get mine from Whole Foods and have never been disappointed.  It is a good idea to give the fish the whiff test to be absolutely sure – if there is any “fishy” smell, don’t buy it.  It can be frozen, and if you eat it within a week, you will notice little or no change from the marvelous perfectly fresh version.

http://www.washingtonpost.com/lifestyle/food/green-light-for-bluefish/2011/05/05/AFsGBJiG_story.html

Here is a foolproof recipe for one of the great fishes, and cheapest too, since it really hasn’t caught on.  Bluefish are in season now, so the catch will be good.  Most are local, caught off shore in ocean waters. I marinate the fish for about 3-4 hours, then grill it for about 10-15 (depending on the thickness). The top gets a nice blackened crust with all the tastes of the marinade, and the fish retains its fresh, ocean taste

 

Grilled Bluefish

* 1 1/2 lb. bluefish filet

* 2 Tbsp. olive oil

* 1 Tbsp. soy sauce

* 1 Tbsp. balsamic vinegar

* 1/4 tsp. sesame oil

* 1 Tbsp. honey

* ground pepper

- Put all the above ingredients into a serving dish big enough for the fish, and mix well with a whisk

- Place the fish, skin side up on the mixture, rub around to be sure that all surfaces are coated

- Let sit for about 3-4 hours, lifting and swirling fish over sauce for maximum coating

- Put under broiler for about 10-15 minutes, basting with the remaining sauce after half way.  Do not overcook! You should check after 10 minutes.  The fish should be rare on the inside.

- Serve.

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