Though Mike and I have enjoyed bluefish the few times we’ve tried it, it’s another one of those foods we were reluctant to prepare at home. We had agreed that Mike would bring fish home from the Greenmarket for Wednesday night’s dinner, and as it turned out, the bluefish they had appealed to him so much he decided to take the plunge.
We turned to the internet for inspiration, and found great suggestions on how to prepare it from Beyond Salmon and foodandwine.com. Because I’m allergic to grapefruit (and oranges), I used a mixture of lemon and lime juice for the citrus component (about 1/4 cup each). I added salt, pepper, and a minced garlic clove, then whisked in about 1/4 cup of olive oil. I added the onion slices to the vinaigrette, stirred in an abundance of snipped fresh chives from our garden and a dollop of Wheelhouse‘s excellent horseradish. I mixed it all together and let it sit while Mike got the grill going.
He cooked the bluefish fillets (which he had seasoned with salt and rubbed with olive oil) over high heat for 3 minutes on the skin side, then he moved them to the cooler part of the grill and cooked them on the flesh side for another 3 minutes. When the fish came off the grill, I plated the fillets and spooned a bit of the onion relish over each.
It’s safe to say our trepidation about cooking bluefish at home disappeared with the first bite we took – it was cooked perfectly, the skin crisp and the flesh rich and moist. The citrus, onion and horseradish provided just enough zest and bite to cut through the oiliness of the bluefish without overpowering it. When something this good (and good for you) is such a cinch to make, it would be a shame not to add it to heavy rotation, and we plan to do just that.