September 06, 2019
I just got back from visiting my Cousin John on Nantucket and was lucky enough to have a dinner of his spectacular bluefish -- along with local corn and tomatoes.
John moves at great speed in the kitchen -- even at 89; and he makes it looks so easy -- but this time, I paid careful attention -- and think I have it down. It's such a delicious way to cook this inexpensive fish, which is unbeatable when it's fresh and in season, and, of course, is very rich in Omega-3s!
One bluefish fillet with skin on -- enough for two servings.
One lipped pan for putting on the stove top, as well as under the broiler.
Melt a pat of butter (for flavor) and a generous splash of canola oil ( 2-3 tablespoons) on the stove top. (FYI, John uses olive oil for this step, but I know you will not taste this healthy substitution.)
Add 1/3 cup white wine; 2-3 bay leafs (these are key): salt and pepper.
Place the fish skin up in the pan and put under the broiler-- to sear -- for 1-2 min.
Remove from broiler and turn fish skin down. Return to the broiler until the fish is cooked through -- about 10 minutes or less, depending on the thickness of the fish. Serve immediately with potatoes, corn and/or green beans.
A taste of summer that will always bring me back to John's kitchen.
Thank you, John and Bon appetit!
September 16, 2019
Thanks for showing this recipe. Will have to try it.
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September 12, 2019
August 27, 2019