One of the things I love most about seafood is that when you get good, super-fresh stuff, you don’t need to do too much to it. A little basic seasoning, a quick cooking method, perhaps a little sauce or something to go alongside and you’ve got a great meal. It almost feels like cheating.
Mike brought home a gorgeous piece of bluefish yesterday, which got a quick rubdown with salt and olive oil before going on the grill. To go with it, I packeted slices of Yukon Gold potato in foil (which were also cooked on the grill), mixed up a garlicky lemon mayo, and quickly pickled some thinly sliced red onions with salt and sherry vinegar. I finished our plates with a little baby arugula, both for color and a fresh, peppery bite.
We had time to fit even more seafood into our evening – some oysters we picked up from Matunuck at the Hope High farmers’ market over the weekend, which were shucked, soaked in buttermilk, then dipped in flour and fried until crisp and golden. They were great to nibble on while the rest of our meal came together, and needed just a sprinkling of flaky Maldon salt after they came out of the hot oil – perfect little bites of salty-sweet-slightly briny goodness. This time of year, this is how I love to eat.