This weekend, I got a lovely fillet of bluefish from the Mermaid Garden, CSF. I’ve never had bluefish so I was excited to try it for the first time, as well as a new cooking technique.
Here’s what Bianca and Mark told us about our bluefish:
“Lucky for you these lovelies arrive stiff as a board in rigor mortis. A fresh bluefish is the one of the sweetest, best fish our waters have to offer, and it’s the one we choose most often when we know its super fresh. Bluefish are known for being um, enthusiastic hunters (read aggressive) and have been known to swim right onto the beach in pursuit of their prey. CJ Lambert of Falmouth, Massachusetts caught your bluefish on hook and line gear onboard his skiff the Chickawaw.”
Per the recommendation of Bianca and Mark at the Mermaid Garden, I poached my bluefish in olive oil. Interestingly enough, I’d recently heard about this technique from my friend Doug, who told me I should poach a whole chicken in this method for an amazing meal. (I wish I had an outdoor grill – I would have totally grilled this fish, but alas olive oil poaching it is).
I added a sprig of rosemary and a few cloves of garlic to my olive oil!
Cover with tin foil and bake at 350 degrees F for 15 minutes.
I was pleasantly surprised at how well this turned out! The fish had great flavor and wasn’t too oily (despite the cooking method).
I served my bluefish on some toasted Italian bread with a little sliced red onion, cayenne pepper and lime juice. It was fantastic!
As I’ve learned poaching a protein in olive oil helps preserve it so while I ate most of my fish that night, simply cover the baking dish with the submerged item and refrigerate and eat it the next day!
- 1 bluefish fillet, about 8 oz., skinned
- Kosher salt
- 1 to 2 cups extra-virgin olive oil (or enough to completely cover bluefish, plus more for crostini)
- 4 cloves garlic
- 1 sprig rosemary
- 4 slices rustic Italian bread, sliced about ¾-inch thick
- Cut the bluefish into 1-inch pieces, and place them in the bottom of a small ovenproof baking dish.
- Season with salt, and cover completely with olive oil. Add 3 of the garlic cloves and the rosemary. Cover tightly with foil, and cook in the oven for 15 minutes.
- Using a fork or slotted spoon, place an equal portion of the fish atop each slice of bread. Season with coarse sea salt.