Bluefish Timgad

"We have bluefish all summer for the taking in our surf. A lot of folks who like their game fish qualities claim to not like eating them. A couple of secrets to having great bluefish - once landed, dress them immediately & cut out the dark lateral line which runs the length of the filets. It is bitter & prompt removal improves the quality of this very tasty fish immensely. The article from The Washington post states, "This will certainly upgrade vacation fare... The dish goes nicely with couscous and carrot salad and a California sauvignon blanc or a Loire Valley wine." Maybe a chilled Rolling Rock or two as well - LOL. Adapted from "Here's to Nantucket," by Jean-Charles Berruet and Jack Warner (Quinlan Press, 1987)."
 
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Ready In:
45mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • In a blender, combine 3 tablespoons of the olive oil with the garlic, chili peppers, lemon zest, coriander seed, cumin, saffron, ginger root and mint leaves. Process until smooth. Place the thin slices of bluefish in a large, flat baking dish and pour the marinade over. Cover and refrigerate for 1 to 2 hours.
  • When ready to cook, transfer the fish to a plate lined with paper towels, reserving the marinade.
  • In a large pan over medium heat, heat the remaining tablespoon of olive oil. Add the chopped tomatoes and cook for 8 to 10 minutes, or until they have softened. Add the fish stock and 1 cup of the reserved marinade. Add salt to taste and cook for 15 minutes. Transfer to a blender and process until smooth. Cover loosely to keep warm and set aside.
  • Place the flour in a wide, shallow bowl; place the beaten eggs in a second shallow bowl. Season the fish with salt and pepper to taste and dip the fish first into the flour, lightly coating both sides, then into the beaten egg, and then back into the flour for a final light coating.
  • In a large nonstick skillet over medium-high heat, add just enough olive oil to coat the bottom. When the oil is hot, add the bluefish scaloppini (you may have to do this in batches). Cook for 2 minutes on each side or until the fish has picked up a light golden color. Transfer to a plate lined with fresh paper towels to drain. Serve warm on individual plates, topped with the tomato sauce.

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RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
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