| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Appetizer, Miscelaneou, Mc |
1 |
Servings |
INGREDIENTS
|
|
Bluefish (60×2.5×7.5 cm) |
|
|
Chopped scallions |
|
|
Soy sauce regular or ginger (leave 3 or 4 |
INSTRUCTIONS
1. 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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