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Blue Fish

August 22, 2012 by Joan Nova in Condiments, Finishing Touches, Fish/Seafood, Recipe Development | 11 Comments

When I first started working in Manhattan and could afford to eat out with my friends, I remember going to a pub-like place where the specialty was Blue Fish. It was always served with a baked potato. And I always ordered it.

Fast forward a lot of years and life finds me living in Florida. I was told Blue Fish was a cold-water fish (though Wikipedia says differently) and I never saw it on a menu or at the market again

Until one day …

There it was … on ice and glistening … and I couldn’t resist. I remembered my maternal grandmother, who came from a fishing village in Northern Spain (they know fish!), saying that that you could tell if a fish was fresh if the eyes were clear. (To this day, I’m always skeptical of buying fillets because I can’t see the eyes.) There are other ways to know here.

I took the whole fish home (they’re pretty bloody to clean), made soup stock with the head and baked the body whole.

There isn’t really any specific recipe. It’s more method. I oiled and seasoned the cleaned/gutted fish and stuffed the cavity with herbs, lemons and garlic. Lemon slices were placed on top and covered with chives.

The dish was covered with foil and baked at 350 for 15-20 minutes. Removing foil and placing it under broiler for a few minutes crisps skin before serving.

Finishing Touch: A salad topping of red pepper, olives, herbs and capers dressed with lemon and a drizzle of chive olive oil.

Bye-bye, blue fish. :)

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. Lori Lynn says:

    OH I bet it was delicious, and so moist.
    What you gonna do with the stock?
    Lori Lynn recently posted..Limoncello Yogurt ParfaitMy Profile

  2. Love your topping and it’s so pretty too. My husband introduced me to blue fish many years ago. A northern fish he told me. Some people think it is strong. I liked it right away, but I like fish. Occasionally our fish monger at Publix will order it for us. What a treat!
    Sam @ My Carolina Kitchen recently posted..How to Broil Salmon in an Electric Broiler + a Peach SalsaMy Profile

  3. bellini says:

    Not sure that I have ever had a blue fish since my childhood always consisted of salmon, but it does bring back fond memories of whitefish and trout fishing in Canadian lakes and streams. I even tried my hand at fly fishing at times.

  4. Liz says:

    As usual, your presentation looks yummy. I will have to try blue fish. I don’t think I’ve ever eaten it.

  5. I remember we used to get smoked blue fish from someone when I was a child–from where, I wonder? Was it a Florida fish? I love the looks of this recipe and I adore the b/w photo of the fish itself. Real personality there.
    Flavors of the Sun recently posted..Cool Summer BorschtMy Profile

  6. Love your topping of chives before baking and the piquant salad with capers and peppers is lovely. Such beautiful stuff :)

    chow! Devaki @ weavethousandflavors
    Devaki @ weavethousandflavors recently posted..Dinner Table Staple ~ Punjabi Style Chicken MasalaMy Profile

  7. Abegail says:

    I missed eating smoke fish…I like the way you make the topping looks attractive…
    Abegail recently posted..bad breathMy Profile

  8. sippitysup says:

    …and you gave the fish a Spanish flair for your maternal grandmother! GREG
    sippitysup recently posted..Simple Roast Chicken is More Than a Enough to Fill Your BellyMy Profile

  9. Your fish looks scrumptious! I don’t think I’ve ever heard of or seen blue fish. Now I’m curious and will have to keep an eye out for it. Thanks for sharing!
    Nancy/SpicieFoodie recently posted..Indian Eggplant Curry and 10 Useless FactsMy Profile

  10. blue fish is not only my favorite in flavor but also because it is one of the healthiest foods in general!!! I LOVE anchovies and sardines especially, who happen to be part of this wonderful “family”. Your Mediterranean relish is perfect to accompany.

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