Why is it we all eat more seafood in the Summer?
People do that, right? I grew up eating bluefish and will always associate it with Summer. Today I’m at my parents’ house and we’re eating bluefish for dinner. I don’t cook fish as often as I should, but my mother does. She lives closer to the ocean than I do and will sometimes even make a special trip to the shore to buy directly from a small shop some local fishermen sell at.
Bluefish is not for everyone because it is a little denser and fishier than some other types of fish. It is significantly less expensive though, and that’s appealing, especially when seafood prices have been going up. The fish we bought today at the local farmers market was $6/pound, whereas flounder was $11. I love the taste. I think it goes well with hardy greens and grain salads such as tabouli.
This is how my mother makes bluefish:
- 3 pounds bluefish
- Secret ingredient: mayonnaise (a few tablespoons)*
- Rinse the fish and dry it with paper towels.
- Heat up olive oil in a castiron skillet.
- Spread a layer of mayonnaise on the non-skin side of each fish fillet and saute, skin-side up, until it is opaque all the way through and golden on the edges.
- Serve with wedges of lemon.
- See if your local fish purveyor (if you have one) has bluefish and if he/she doesn’t, ask about it.