Let’s talk Bluefish, that forked-fin, toothy fish that zooms around the ocean in schools, feeding on unassuming squid, oily pogies, baby bass, and almost anything in their path. Talk about a fish with a finer taste for things.
Seriously, bluefish are great tasting and very easy to cook. It may be smoked, great as a fish dip, or baked slathered with butter and spice. This recipe takes a healthy approach by grilling the fish and making a simple salad.
Grilled Curry Bluefish Salad with Avocado dressing
Fish marinade ingredients:
1 lb. Chatham Harvesters flash-frozen bluefish thawed
4 T avocado oil
Coarse ground pepper
2 garlic cloves
1, lemon cut into thin wagon wheels, seeds removed
2 T Soy sauce
Whole avocado, pureed
2 T avocado oil
1/3 cup chopped cucumber
1 carrot, peeled and chopped
1/2 shallot, minced
1 t parsley minced
2 grilled lemon wheels
warm pita bread
Prepare the fish for grilling; place the thawed filets on a platter, Rub each with 1 T of avocado oil, and season with curry and black pepper. Gently press the garlic and ginger into the filet. Top with lemon slices and pour soy ver filets. Marinte 20-20 minutes.
Preheat the grill to medium heat. Once heated, place the filets on foil or in a fish basket. Grill for 10-15 minutes or until the internal temperature of the fish is 145 degrees
Transfer the grilled fish to a platter and cool.
Meanwhile, puree the avocado, avocado oil, and shallots.
Once the fish is cooled, transfer to a mixing bowl and use a fork to flake the fish. Add cucumber, carrots, and grilled chopped-up lemon slices. Add the pureed avocado mix and season with salt and pepper to taste.
Serve with warm bread or pita.