Friday, September 16th, 2011 | posted by mike
Ah yes, the super fresh and rich bluefish of September are returning. Now is the time that the blues are plentiful off New England and they’re getting to us fast and in pristine condition.
We’ve been featuring lots of recipes that utilize our fantastic local tomatoes and bluefish with tomatoes are the perfect match. A couple weeks ago we oven-roasted plum tomatoes, made a sauce and served it over grilled Spanish mackerel. That sauce was so good that I thought that a quicker version using anchovies, green olives and capers would be great with a fillet of the thick and rich bluefish that came into the market this morning. Instead of slow roasting the tomatoes, I kicked up the heat to 500º for a shorter amount of time (about 15-20 min) with some garlic and they caramelized and browned up beautifully. Coarsely chopped, thrown in a hot pan with the anchovies, green olives and capers it comes out more like a chunky hot relish than a sauce.