Bluefish with Bernie's Romesco Sauce

Friday, September 24th, 2010 | posted by mike

4 ripe medium tomatoes
1 head garlic + 1 clove
8 T extra virgin olive oil
1/4 c almonds
1/4 c macadamia nuts
1 poblano pepper
1 t kosher salt
2-3 T red wine vinegar
bread to thicken

Heat oven to 375° and roast tomatoes and the entire head of garlic (drizzled with 1 T of the olive oil) for approximately 90 minutes, then remove from oven to cool. (Roast the poblano too, but you may need to take it out of the oven sooner than the tomatoes & garlic.) Peel and core the poblano and set aside.

Heat 1 T of the olive oil in a pan and toast the nuts until golden brown, then set aside to cool.

Place roasted tomatoes, garlic, the clove of fresh (unroasted) garlic, nuts, poblano, salt and remaining olive oil in a food processor and pulse until smooth. Add vinegar and pulse a few more times. Add some bread until slightly thick. Taste for seasoning.

Serve over pan-seared, broiled or grilled bluefish, swordfish or other full-flavored fish.

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Grilled Swordfish with Olives and Anchovies (Pesca Spada Con Olive )

Thursday, September 16th, 2010 | posted by wendy

This recipe is courtesy of our friend, Francesca Giarraffa. Serves 4

4 Swordfish steaks
1 c pitted green olives
2 chopped anchovies
2 cloves chopped garlic
2 T truffle oil (optional)
6 T olive oil
4 T chopped parsley
2T chopped savory
salt & pepper

First, place the oil in a medium skillet and get hot Then add the garlic, olives, anchovies and sauté for 2-3 minutes. Now add the truffle oil and hers along with a pinch of pepper. Stir and remove from heat the set aside.

Now take the swordfish steak and drizzle them with some olive oil on both sides. Sprinkle with salt & pepper and place on hot grill. Cook for 4-5 minutes per side (for 1 1/4 inch steaks) to make grill marks. The steaks are done when they are opaque in the center…Remove from the grill and place on a serving platter. Take the sauce you made and pour this over the tops of the steaks and you are ready to serve!

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Monahan’s Roasted Bluefish

Thursday, September 9th, 2010 | posted by wendy

l lb. bluefish fillet
2 T olive oil
3 T capers
1 large tomato, diced
2 T chopped fresh dill

Optional:
1 T balsamic vinegar
minced garlic
minced onion

Pre-heat oven to 500º. Place fillets skin side down in a lightly oiled baking dish. Cover with tomatoes, then capers and dill. Drizzle with olive oil and balsamic vinegar. Roast for 12–18 minutes or until fish is opaque in center.

Serves 2.

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Blackened Bluefish with Kiwi Citrus Glaze

Friday, September 3rd, 2010 | posted by wendy

2 bluefish fillets (about 6-8 oz. each)
Monahan’s Cajun Seasoning (available at the market)

Kiwi Citrus Glaze
1 cup fresh orange juice (frozen will work in a pinch)
juice of one lemon
juice of 1 lime
1 kiwi skinned and finely chopped
3 T sugar
1/2 c water
1 T cornstarch

To make the glaze: Bring ingredients to a boil and reduce until thickened into a glaze-like consistency. Set aside.

To blacken the bluefish: If you want to blacken the fish like Paul Prudhomme, dip the fillets in clarified butter, dust in the seasoning, and slap the fillets in dry to a nearly white-hot, dry cast iron pan. (Smoke will billow throughout the house, so we have an alternative suggestion for the home cook). You can try this same idea outside by putting the skillet on the grill! If you would prefer to do this recipe inside the house, here’s an easier and less smoky method: preheat the oven to 400 degrees. Heat a skillet over high heat with a bit of oil, and place the dusted fillets into the pan, flesh side down. Let that cook and caramelize for a few minutes, then flip the fish and put the hot skillet into the oven to finish. The fillet should be opaque in the center.

Glaze the blackened fish with Kiwi Citrus Glaze. “Ooh-la-la!”

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