Here's something to wrap your head around - bluefish that tastes delicious!
I've never been a big fan of bluefish - their sharp teeth and oily, fishy and worst of all blue meat, make them less than desirable (at least for me).
For a long time Ryan and I have tried to figure out a simple and delicious way to cook bluefish without using mayonnaise, which Ryan is not very fond of.
This time around we have a winner, thanks to this simple recipe which MFCC member Eric Meyer shared this year in our forum. Thank you Eric!
So, would you believe me if I told you the perfectly caramelized, extremely tender and tasty looking fish below was bluefish?
Oh the magic of a marinade.
After catching his latest bluefish, Ryan texted me to say that we would be having bluefish for dinner.
At first I was less than thrilled!
Ryan texted me to ask what a good side would be for the bluefish, and my response was "ick, nothing."
I quickly changed my mind after trying one bite.
The best part about this dish?
It only needs two ingredients, the fish of course, and red wine vinegar. That's it.
Ryan did the shopping for our ingredients and came home with blush wine vinaigrette, which is basically the same thing. Either way, the vinegar is what is truly important here to draw out the "oily-ness" of the fish.
I served this dish with some simple rice pilaf and another recipe of my own, sauteed mushrooms, chickpeas and kale with pesto. It's a simple side to put together and everything can be made at the same time effortlessly.
You can find the recipe for the chickpeas and kale on my cooking website Creatively Delish by clicking on the link below.
And perhaps a good beer...
- 1 lb bluefish filets
- 1 bottle of red wine vinegar
- In a deep dish, arrange the bluefish in and pour the vinegar over the fish. Let it marinate for 30 minutes (and no longer!).
- Set the broiler to high and arrange a baking sheet with tin foil. Arrange the fish filets on the baking pan and broil on the second to top rack for 10 minutes, letting it caramelize. Watch carefully - the fish can easily burn.
- After 10 minutes, set the oven to 350 and move the fish to the bottom rack, cooking for another 10 minutes.
- The fish should be caramelized at this point and ready to eat. Serve immediately or store fish in an airtight container in the fridge for up to one day.
Through the eyes of a fishermans’ wife, I’m excited to share my cooking and photography with you here on MFCC. You can learn more about cooking, and get more recipes by visiting my website Creatively Delish.