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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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We have bluefish all summer for the taking in our surf. A lot of folks who like their game fish qualities claim to not like eating them. A couple of secrets to having great bluefish - once landed, dress them immediately & cut out the dark lateral line which runs the length of the filets. It is bitter & prompt removal improves the quality of this very tasty fish immensely. The article from The Washington post states, This will certainly upgrade vacation fare... The dish goes nicely with couscous and carrot salad and a California sauvignon blanc or a Loire Valley wine. Maybe a chilled Rolling Rock or two as well - LOL. Adapted from Here's to Nantucket, by Jean-Charles Berruet and Jack Warner (Quinlan Press, 1987). Ingredients:
4 tablespoons olive oil (plus more for pan) |
4 garlic cloves, crushed |
2 serrano chili peppers, stemmed, seeded and coarsely chopped |
1 lemon, zest of, finely grated |
1 tablespoon coriander seed |
1 tablespoon cumin, ground |
1 pinch saffron thread |
2 tablespoons gingerroot, grated |
6 mint leaves |
2 lbs bluefish, filleted & cut into 1/4-inch-thick scaloppini (may substitute mahi-mahi) |
1 lb tomato, peeled, seeded and coarsely chopped |
1 cup fish stock |
salt, to taste |
1/4 cup flour |
2 eggs, large, beaten |
black pepper, freshly ground to taste |
Directions:
1. In a blender, combine 3 tablespoons of the olive oil with the garlic, chili peppers, lemon zest, coriander seed, cumin, saffron, ginger root and mint leaves. Process until smooth. Place the thin slices of bluefish in a large, flat baking dish and pour the marinade over. Cover and refrigerate for 1 to 2 hours.
2. When ready to cook, transfer the fish to a plate lined with paper towels, reserving the marinade.
3. In a large pan over medium heat, heat the remaining tablespoon of olive oil. Add the chopped tomatoes and cook for 8 to 10 minutes, or until they have softened. Add the fish stock and 1 cup of the reserved marinade. Add salt to taste and cook for 15 minutes. Transfer to a blender and process until smooth. Cover loosely to keep warm and set aside.
4. Place the flour in a wide, shallow bowl; place the beaten eggs in a second shallow bowl. Season the fish with salt and pepper to taste and dip the fish first into the flour, lightly coating both sides, then into the beaten egg, and then back into the flour for a final light coating.
5. In a large nonstick skillet over medium-high heat, add just enough olive oil to coat the bottom. When the oil is hot, add the bluefish scaloppini (you may have to do this in batches). Cook for 2 minutes on each side or until the fish has picked up a light golden color. Transfer to a plate lined with fresh paper towels to drain. Serve warm on individual plates, topped with the tomato sauce.
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