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.
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.
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.