Hey bloggers, foodies, and friends! Welcome to another entry to The Tasteful Texan. Today we will be making bluefish. Before we begin, I'm going to fill you all in on what bluefish is exactly. I like to think that knowing what you're working with makes cooking much more fun. I mean really, why would someone want to make something when they don't even know what it is? It can be a bit frightening. Anyway... I'm rambling.
Bluefish is a pelagic fish, meaning they live near the surface of the water. They are found in a variety of coastal habitats, such as Eastern America, the Mediterranean, Africa, Australia, and Southeast Asia. Bluefish can live up to 9 years and are usually between 20 and 60 cm longs. They can however reach 120 cm longs and weigh up to 14 kg. Wow! That's some awesome information!
Now that you know what you're going to be working with, why don't you join me in the kitchen and we'll whip up this delicious meal? I'll see you all there!
Pan-Fried Lemon Bluefish with Caper-Tomato Salsa
Makes 4 Servings
You will need:
- 2 bluefish fillets, about 1.5 lb. each, cut in half
- 2 Tbsp. olive oil
- 3-4 Tbsp. lemon juice
- 1/4 cup white wine
- salt and freshly ground pepper
For the caper-tomato salsa:
- 1 big tomato, chopped
- 3 Tbsp. capers
- 1 Tbsp. fresh thyme
- 2 Tbsp. fresh sweet peas
- 1/2 garlic cove, crushed
- juice of 1/2 lemon
- salt and freshly ground pepper
- small red onion, sliced
Ready?
- For the salsa: mix all the ingredients together, leave to infuse for a hour in the refrigerator.
- Season the fillets with salt and pepper.
- Heat the oil in a skillet and pan-fry the fish for 5 minutes on each side.
- Add the lemon juice to the pan and cook for further 3 minutes on each side.
- Remove the fish to the plate and then add the white wine to the pan to deglaze.
- Pour the sauce over the fish and serve immediately with caper-tomato salsa, thyme and red onion.
- Enjoy!
As usual, I'll be back again tomorrow. I hope to see you all here again soon. Have a wonderful day, and happy blogging to all!
