| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Appetizer, Mc, Miscelaneou | 1 | Servings | |
INGREDIENTS
| Bluefish, 60×2.5×7.5 cm | ||
| Chopped scallions | ||
| Soy sauce regular or ginger | ||
| leave 3 or 4 |
INSTRUCTIONS
Add to the bluefish a couple of pieces of chopped scallions, eat with regular soy sauce or my favorite ginger soy sauce. Author's Notes: Owing to it's oily and darkish meat, not all fish recipes work well with bluefish. Blackened bluefish and smoked/BBQed work well, but here is an alternatives. If you're catching the bluefish yourself, clean it and put it on ice right away. The first time I tried this at the Shinobu in Matawan, the chef gave it to me as a blind taste test. I loved it and only then did he tell me it was bluefish. As a general tip on eating bluefish, to obviate the oiliness try serving a tart sauce with it, gooseberry, kiwi, rhubarb etc. Difficulty : easy. Precision : no need to measure. Recipe by: Dave Peak Catweazle Posted to MC-Recipe Digest V1 #677 by Kathy Meade <kmeade@idsonline.com> on Jul 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.3mg
Potassium: 86.3mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: <1g