Piquante Bluefish

Hi Striper Mike

I love the great pictures and excitement my son gets from your site.  I thought I might send you my favorite bluefish recipe  and maybe you would use it.  I have always had fun with this , the marinade seems to make the bluefish lose its undue reputation.  sincerely, Dorothy

Piquante Bluefish

1 teaspoon plus 2 tablespoons of olive oil...2 tablespoon fresh lemon juice...1 tablespoon of chopped chives...2 teaspoons of drained capers...1.5 teaspoons of finely chopped rosemary...black pepper,to taste...1/4 teaspoon sugar...pinch of salt...2 bluefish fillets...1/4 cup cracker crumbs...11/4 cups of salsa piquante.

1.  In a small bowl, stir together the 1 teaspoon olive oil, lemon juice, chives, capers rosemary, pepper sugar salt.  Spoon this mix over both sides of the fillets. Cover and refrigerate for one hour.

2.  Pre heat oven to 450

3.  In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil. Coat the fillets with the cracker crumbs, and saute them in oil just until lightly golden, one minute per side.  Then spoon 2 tablespoon of salsa over each fillet, and transfer the skillet to the oven.  Bake until the fish is sizzling and cooked through, 10 min.  Serve immediately, with the remaining salsa on the side.

Marinating Fish Hints

Allowing fish to stand for a short time (no more than an hour) in an appropriate marinade is a subtle way to add flavor.  Centuries ago, the original marinade was sea water, used as a preservative.  Today, flavorful oil with an acid such as lemon or lime juice is used.  Or, a mixture of sesame oil, soy sauce and ginger.