Singing the Blues (and that’s a good thing!) on MV
August 23, 2018
It’s late summer and the Island is in seafood overdrive. Even better, the bluefish season has started. (Read more about fishing for bluefish here.) And while little can beat the taste of an unadorned, freshly caught, freshly grilled, skin-on filet, this assertive fish also takes well to a variety of flavorings—especially ingredients with a bright or acidic flavor.
- For grilling, season bluefish with salt and pepper and brush lightly with a combination of mayonnaise, Dijon mustard, and a little bit of lemon zest or juice. The coating keeps the fish moist and helps prevent sticking. Be sure your grill (and the grates) are well heated and scraped clean before grilling.
- Try this flavorful way to bake bluefish: Combine freshly grated ginger with a light soy sauce and a very dry white wine. Pour over the fish and bake skin side down in an open pan. Baste occasionally. Add small amounts of water if too much of the marinade evaporates. Sprinkle chopped cilantro and sliced scallion on after cooking.
- Pan fry or sauté the filet and serve with a fresh salsa of diced mango, red onion, cilantro, lime juice, a bit of brown sugar and a small amount of minced jalepeno. Or use the fish in tacos with this salsa.
- Arrange filets over a bed of sliced tomato and thinly sliced fennel. Mix together a vinaigrette of olive oil, chopped garlic, fresh herbs, and balsamic. Pour over your fish and bake until done. Cooking time will vary depending on the thickness of your fish. A quick pass under the broiler will add an appealing color to the dish.
Find out more information on fishing for bluefish during the Martha’s Vineyard Striped Bass and Bluefish Derby.