my fishing cape cod logo

Mediterranean Inspired Cape Cod Bluefish

Lauren Collins

I'm not sure if I'm alone on this subject, but when the blues start to show up, my mind starts to scramble about all the ways I can cook it so as not to taste the strong flavor and oiliness of blues.

When prepared correctly, bluefish can make for a really delicious and nutritious meal, and today I have a brand new recipe to share that'll knock your socks off.

One thing I have learned about bluefish is that the smaller the fish, the lighter the flavor.  If you happen to catch a larger blue, then that's great!  But you might find yourself with a more intense fishy flavor.

More...

Smaller bluefish like the 24 incher above are perfect for eating. Larger 30+ inch bluefish are still delicious, but their meat will probably have a fishier taste to it.

My Mediterranean Bluefish combines so many different flavors that you may start to question my thought process, but I promise you, this is definitely one recipe you'll keep making over and over.  

When most people think of bluefish, they typically think of the strong and oily taste which most people associate with blues.

How To Take Some Of The "Fishiness" Out Of Bluefish

In this recipe from a few years ago, I simply marinated the fish in red wine vinegar for 30 minutes, then took the fish and put it under the broiler to lightly caramelize the fillet. This process removed some of the "fishiness" from the bluefish.  

That strategy worked beautifully, but for this recipe I decided to take it one step further and create a delicious Mediterranean-inspired sauce that goes really well with the oily fillet of bluefish.

The sauce is made with simple ingredients - chopped tomatoes, garlic, lemon and parsley, with a few ingredients you may not expect - capers, raisins and ground cumin.

The flavors come together beautifully, and the sauce can be simmering slowly while you marinate the fish in the vinegar and then give it a quick broil.

If you are good at multi-tasking, this dish could be faster, but it's more realistic to plan for at least one hour.  Just remember to not let the fish marinate in the vinegar any longer than 30 minutes, otherwise you won't taste the fish at all - just the vinegar!

I hope you enjoy this recipe as much as Ryan and I did!

I've included the full recipe below which members of My Fishing Cape Cod can now access. Please first just make sure you are logged-in with your username and password in order to view.

  1. Hi Lauren – we finalized dinner plans with some friends, after having completed our shopping. Because one of our friends is it vegetarian, I hadn’t planned in the shopping for her, I said to Tom that I wish I had some fish. He quickly reminded me that she likes blue fish and he would catch one. As it turns out, I caught the blue fish, and decided to try this recipe. I also had chicken cutlets, and the sauce worked beautifully with both the chicken and the fish. Thanks so much for this recipe. I will definitely be making it again.

    Reply
    1. Thanks so much Jane! I’m glad the sauce worked well for both dishes – it’s a very versatile sauce, I should put it on my menu soon to make it again, it’s delicious!

      Reply
  2. Sounds delicious! Hope I get the chance to try it when I come over in Sept 😉

    Reply
    1. I hope you do too!

      Reply
  3. Hey Lauren,
    Your recipes are always amazing! Thanks for sharing.
    This MFCC blog post from a few years back contains additional information about caring for your catch of bluefish while still on the boat and immediately afterwards.
    myfishingcapecod.com/?s=bluefish+can+taste+delicious

    Reply
    1. This recipe from Creatively Delish is a great accompaniment for any fish dish!
      creativelydelish.com/sesame-soba-noodle-salad/

      Reply
    2. Thank you Dex!!

      Reply
  4. Lauren, thanks for the recipe and hopefully the bluefish will show up soon. One thing most fisherman know is to bleed the bluefish and put them on ice, as soon as they are landed. I am definitely going to try marinating in red wine vinegar.

    Reply
    1. Yes the vinegar will take a lot of the fishiness and oiliness out, so I definitely recommend that. Hopefully the bluefish show up soon so I can make this again! It’s even been hard to find it in the shops lately too.

      Reply
  5. Sounds delicious! I like bluefish! Will definitely try the recipe if I catch one!

    Reply
    1. Thanks Leslie! LMK if you end up making it 🙂

      Reply

Leave a Comment