But once you get off the East Coast it seems like hardly anyone knows it.
#Fried bluefish full
The full recipe follows, from page 186-187 of Zingerman’s Guide to Better Bacon by Ari Weinzweig:īluefish is one of my all-time favorite foods. Then I put the fish down on top of the grits, sprinkled it with the chopped bacon, and sat down to a feast! (Next time I think I’d sprinkle a little more salt, and a little pepper, on top of the grits once on the plate, but before putting the fish on top.) I warmed a couple plates in the oven, spread out some grits on each plate, and put a serving of brussels on the side, as well as some pomegranite seeds – we had a ripe one and I thought the seeds would look pretty with the brussels. They only needed about 5 minutes of steaming, and then I mixed them with a little sea salt, pepper, and balsamic vinegar and they were good to go. While the fish was cooking, I was also steaming some brussel sprouts I had bought the day before at the farmer’s market, from a local organic farm. I tested them with a fork a few times and finally was satisfied that they were done. I ended up flipping them more than once I think I flipped it too early the first time. I think because the fillets were fairly thick on one end. Bluefish is a fatty fish, so it did splutter a lot while cooking! I didn’t time it exactly, but the fish took a little longer to cook than I thought it would, over medium heat, maybe 10 minutes.
#Fried bluefish skin
I left in all the bacon fat, and put in the two 1/2-pound fillets of bluefish, skin side down, and covered it with my round mesh splatter-protector. I pulled them out when done, and chopped them up and set them aside. While enjoying my cocktail, I cooked 3 slices of Edwards bacon in my large iron skillet. Here’s the bluefish from our awesome local fish market, Monahan’s, and three slices of medium-thick Edwards bacon:īut before we get to that, a little segue – for inspiration to tackle cooking a fatty fish, here’s a recipe within a recipe – a very tasty cocktail my husband made up on the spot, he called it the “Sunday Surprise” and handed it to me as I was unwrapping the fish, was quite good: When the grits were done I started the rest of the process.
So I knew that would be a “soaker” on cleanup… Here’s a “before” shot:Īfter 3 hours of cooking on low the grits were quite smooth: I eventually gave up on not having the bottom stuck on the pan at all – even if I stirred every 10 minutes it still eventually got a coating on the bottom. I cooked them for 3 hours on very low flame. I used 3/4 cup of the dry grits to 3 cups water, for 2 adults, with about 1/4 teaspoon salt. I did not have blue grits, so I used the Anson Mills slow-cooking yellow grits that I had. A chilly Sunday afternoon seemed like the right time for this recipe.
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