![]() ![]() Cut 2 crosswise slits through the skin and into the flesh of each fillet to a depth of about 1/4 inch. The Fish Is Hot, the Grapes Are Cool, the Onions Creamyģ medium-size bluefish fillets (14 ounces to 1 pound each, about an inch thick)ġ.Cut each fillet into two steaks (7 to 8 ounces each). Serve the cooked grapes with a tablespoon of sour cream and a cookie or a slice of pound cake.īluefish, being somewhat assertive in taste, goes well with a chilled red wine, perhaps a Beaujolais or a gamay from the Napa Valley. Requiring only a few minutes to prepare, this dish is a great use for leftover grapes, often thrown out after they begin to discolor and shrivel. This is not the case with softer grape varieties, which turn into mush after barely a minute of cooking. I cook them with a dash of water and vinegar for five minutes before seasoning them with lemon juice, lemon rind, honey and shredded mint.Īfter five minutes of cooking, the grapes will lose most of the red color on their skin, which will begin to blister and break. Thinly sliced onions are first cooked in seasoned water, and the resulting puree is thickened with yellow cornmeal and finished with a few tablespoons of cream.Īlthough the cooked onions could be pushed through a food mill or processed briefly in a food processor, this tends to liquefy them too much it is preferable merely to whip them momentarily with a whisk or a spoon to break the pieces of onion into a coarse puree.Ĭooked grapes with cream is a perfect dessert for October, when wine season brings many different kinds of grapes to the market.įor this recipe, I use seedless Red Flame grapes, a very firm variety that holds up well to cooking. The puree of onion is actually a creamy, flavorful stew that goes well not only with fish but with sauteed chicken or roast veal. The broiling creates a crisp skin, quite delicious to eat. ![]() The fish is coated before cooking with a mixture of Tabasco, olive oil and herbs you can vary the seasonings based on your own preferences. The heat goes through the slits and cooks the fish in a few minutes, eliminating the need to turn it midway through cooking. Slits are cut through the skin and flesh of the fillets, which are then seasoned and placed under a hot broiler. The very simple preparation here produces a delicious, fast and easy dish. Because it is fatty, it is ideal for grilling, broiling or smoking, but it does not fare well prepared in sauces or fried. If you catch your own bluefish, be sure to gut it quickly and keep it on ice until cooking time.īluefish is extremely nutritious and is high in omega-3 fatty acids, which many scientists believe help lower the risk of heart disease. I rarely order bluefish in restaurants unless I know the chef personally and am confident that I will be served fish that has been caught no more than 24 hours before. ![]()
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