Here, too, a large bowl is helpful although not crucial. Gently mix with remaining vinegar and oil. Quarter the potatoes and mix with reserved herbs and vegetables, the onion and cucumber. Pour one half cup of this dressing over the fish and fold in gently. Combine the vinegar and mustard and whisk in the oil. Using a large spoon or a spatula, gently fold the vegetables and herbs into the fish chunks, but do no overmix. Add the rest to the fish along with the capers and olives. Mix scallions, green pepper, dill and parsley together. Lightly season the fish with salt and pepper. The bowl should be much too large for the amount of fish because that will make it very easy to mix and you will be less likely to wind up with mashed fish. If you like, you may also remove the very dark, soft flesh that lies next to the skin. With your fingers, break up the chilled bluefish into half-inch chunks in a very large bowl. Garnishes: green pepper rings, red onion rings, sprigs of dill, calamata olives, cucumber slices, hard boiled egg wedges, cherry tomatoes.Ä«oil the potatoes in plenty of salted water until just tender. skinned bluefish, steamed, skinned, and chilledÄŁ Tbsp.
POACHED BLUEFISH SKIN
Skin the fish, lightly salt it, and either serve it hot with a sauce (soy sauce, lemon juice and mustard, for example, or sour cream) or chill it for salad.Äą lbs. Discard the steaming liquid and scallions. Cover and steam gently for about ten minutes, until fish is just done. (If you will be making the bluefish salad, reserve two or three scallions for chopping.) Just cover the scallions with water and bring to a simmer. Place scallions in a flat-bottomed pan large enough to hold the fish in a single layer and equipped with a tightfitting cover. The shark may have gotten away but theyâre landing plenty of blues.
Iâm not talking about one of those leftover broiled fish mishmashes but a carefully assembled, custom job. Lime-marinated raw flounder seviche spangled with chopped hot chili peppers, avocado slices and diced tomatoes or barely cooked squid rings soaking in oil and vinegar heavily laced with garlic and lemon are just the beginning.ÄȘ well-made bluefish salad canât be beat. With lesser species and lesser bankrolls you can still do wonders, cold, from the deep. These places all concoct opulent mixtures of lobster, crabmeat, shrimp and such at prices that have outpaced the inflationary spiral by years but the stuff is so rich (especially at the Seafood Shop) that you can stretch a pound to feed ten or twelve providing you have many and simpler accompaniments. You might turn the whole job over to an outside source such as the Seafood Shop in Wainscott, Loaves and Fishes in Sagaponack, or Mews Market in East Hampton and buy some seafood salad. Cold lobster is a better idea, as is cold poached salmon âsauce verteâ (providing you arenât bored with it by now) and bass is equally fine. Is there a better East End summer dish than chilled fish or seafood? And think of the possibilities! With a big advance from your publisher or the profit from that lot you sold in Sagaponack you could buy a few shrimp.
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