Blackened Bluefish with Kiwi Citrus Glaze
Bluefish has the character to hold up to great flavorful sauces, like this sweet & sour & spicy glaze. We have a simpler blackening method inspired by Paul Prudhomme's classic preparation.
Bluefish has the character to hold up to great flavorful sauces, like this sweet & sour & spicy glaze. We have a simpler blackening method inspired by Paul Prudhomme's classic preparation.
One of the wonderful things about being in the fish business is that something new is always at its best or coming into season. Soft crabs are just ending. The Massachusetts (commercial) striped bass season just finished. Now, rich New England swordfish are fattening up for their winter migration and will be at their freshest (because they are closer to shore and the fishing trips are shorter), richest and most delicious of the year. Another one of our all-time favorites, the Bluefish, is peaking, and we're going to be celebrating them all through the month of September.
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