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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. 
11 Comments
OH I bet it was delicious, and so moist.
What you gonna do with the stock?
LL
Lori Lynn recently posted..Limoncello Yogurt Parfait
I haven’t decided what I’ll do with it, probably as liquid for rice. Popped it in the freezer for now.
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
Sam @ My Carolina Kitchen recently posted..How to Broil Salmon in an Electric Broiler + a Peach Salsa
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.
As usual, your presentation looks yummy. I will have to try blue fish. I don’t think I’ve ever eaten it.
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 Borscht
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 Masala
I missed eating smoke fish…I like the way you make the topping looks attractive…
Abegail recently posted..bad breath
…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 Belly
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 Facts
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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