Bluefish are jumping in Buzzards Bay. Before you stop reading because you think that you hate bluefish, pause to reconsider. The trick with bluefish is freshness. Caught, gutted and filleted within hours, bluefish is sweet and wonderful. Next time a friend offers you some, freshly caught, take it!
Simply seasoned with a little olive oil, salt and pepper and tossed on the grill, you have a really good meal. Blues have a high fat content, sort of like salmon, and hold together well on a grill. Trader Joe’s Mango Ginger Chutney, lightened up with a little fresh lime juice and chopped scallions, is great with bluefish.
With a little more effort, you can make what the sadly missed Dave “Pops” Masch referred to as “the best recipe out there” in his first cookbook, Cooking The Catch. He borrowed the recipe from Marcella Hazan’s More Classic Italian Cooking. Trust me, it’s worth yet another (slightly adapted) repeat here!
You’ll need: ( for 4 people )
2 bluefish fillets ( about 1 pound each )
1 1/2 to 2 pounds potatoes ( Yukon gold or red )
2/3 C olive oil
1 to 2 TBS chopped garlic
1/4 C chopped parsley (optional)
1. Preheat oven to 425.
2. Peel and thinly slice the potatoes.
3. Dry the potato slices with paper towels and put them in a large (16″ by 10″) baking dish.
4. Add half of the olive oil and half of the garlic, along with the parsley if you’re using it, to the baking dish. Season with salt and pepper and mix well. Spread the potato slices over the bottom of the pan and up the sides.
5. Bake until at least half cooked. About 15 minutes.
6. Remove from the oven and place the fillets over the potatoes. Mix the remaining olive oil and garlic and baste the fish. Season with salt and pepper and return the dish to the oven for another ten minutes.
7. At this point, check it. The fish is probably done. You can always put it back in the oven for a couple more minutes if needed, but you can’t uncook overdone fish! The potatoes around the sides will be crispy.
My guess is that this recipe could change your mind about bluefish, even if you haven’t been a fan in the past.