Crispy Skin Bluefish Recipe: Flavor on the Fly, New York

Flavor on the Fly, a Flylords original series, wrapped up in none other than New York City. The Big Apple is known for its fast-paced lifestyle, rich culture, and exorbitant nightlife. But what if you took a step back and explored New York as an angler and chef? That is exactly what Ranga Perera set out to do. Like the city itself, New York’s fishing offers incredible diversity. Ranga navigated Central Park with fly rods in hand, explored trout streams responsible for the city’s drinking water, and battled wind gales on Jamaica Bay in search of the infamous bluefish. 

Bluefish are a staple of Northeast fisheries. They fight hard and aggressively take a fly. Yet, local regard for bluefish as table fare is lackluster at best. The old saying goes, “The best way to cook a bluefish is to place it on a brick, wrap it in foil, bake it, then throw out the fish and eat the brick.” While certainly dramatic, it represents the mindset of many local anglers. It was only fitting that Ranga chose bluefish for his final recipe, putting an end to bluefish slander for good.

With the help of Peter Kaminsky, legendary chef, angler, and author the two set out to craft the perfect bluefish recipe. They explored New York’s plethora of ingredients to craft a recipe complementing the fish. Balancing the flavor and adding acid with dairy such as buttermilk is key. This pairs perfectly with oily fish like mackerel, bluefish, and more. With ingredients in hand, Perera and Kaminsky stoked the coals of a fire pit, a rarity in the city. The result: a simple yet delectable bluefish recipe worthy of any angler’s time. So next time you get into a bluefish blitz, rest assured they offer more than a fun fight.

Preparation:

You’re out on the water and just landed the perfect-sized bluefish (3-4 lbs) for dinner, but what’s next? Proper fish handling is an essential part of harvesting any fish and blues deserve the same respect. Start by “bonking” the fish–hitting them on top of the head with a small fish bat or club–dispatching them instantly. The next step is to quickly bleed the fish with a sharp knife to the gills, and place them in a bucket filled halfway with saltwater. Bleeding ANY fish will result in a lighter color fillet that’s much tastier, cleaner, and milder for your table. And, it’s a quicker, more humane method than allowing your fish to flop around in a cooler. Bluefish are also best fresh. From water to table the same day yields the best-tasting results.

Step-by-Step:

1. Once you catch your bluefish, hold the bluefish by the upper shoulders, right behind the gills.
2. Locate the fish collar, the triangular area above the pectoral fins, and below the gills. Hold the fish vertically over the bucket, insert the knife/shears past one gill and out the other, then snip/cut, making sure to cut through BOTH lower areas of the gills, where they connect to the collar.
3. Put the fish into the 5-gallon bucket half filled with water headfirst, and allow the bluefish to bleed out, which will take about 10-15 seconds. Allow to sit for another 1-2 minutes, then rinse in clean water, and store over ice in a cooler until you’re ready to clean and fillet the fish. 

Crispy Skin Bluefish Fillet with Green Goddess Dressing Recipe Serves 4

Preparation Time: 30 minutes

Cook Time:  15 Minutes 

Total Time: 45 Minutes

Ingredients:

4          4-6 Ounce Bluefish Fillets, skin off and patted dry 

½         Cup Chopped Scallion Greens

¼         Cup Fresh Watercress

¼         Cup Mixture of Fresh Dill and Flat Leave Parsley

1          Tablespoons of Fresh Oregano Leaves

2          Tablespoons of Duke’s Mayonnaise, or your favorite Mayonnaise    

3          Tablespoons of Crème Fraiche or Sour Cream

2          Tablespoons of Water

3          Tablespoons of Neutral Oil, Grapeseed preferred

2          Anchovy Fillets, or 1 Tablespoon Fish Sauce

3-4       Fresh Shallots, Peeled and Sliced Thin

1          Teaspoon Sugar

1          Tablespoon Apple Cider or White Vinegar

            Zest of 1 Fresh Lemon

            Juice of ½ Lemon, more to taste

            Cut Wedges of Lemon for Garnish and Finish

           A few sprigs of Fresh Dill for Garnish

           Salt and Black Pepper to Taste

Directions for Green Goddess Dressing:

1. Combine Scallions, Watercress, Fresh Dill, Flat Leaf Parsley, Oregano, Mayonnaise, Crème Fraiche, Water, Anchovy Fillets, and Lemon Juice in a blender and blend on High until smooth, about 1 minute. 
2. Once blended, taste, and add Salt and a bit of Fresh Cracked Pepper to taste.
3. Set aside or place in the fridge. Can be made a day ahead.

Directions for Quick Pickled Shallots

1. In a small mixing bowl, combine Sliced Shallots, 1 Teaspoon of Sugar, 1 Teaspoon of Salt, and 1 Tablespoon of Vinegar and toss until thoroughly combined. 
2. Allow to sit for 15-20 minutes, drain, and serve when ready. 

Directions for the Bluefish Fillets:

1. Season Fillets with Salt and a dash of  Fresh Cracked Pepper.
2. Heat a large cast iron or sauté pan over Medium-High heat, and add the Neutral Cooking Oil. 
3. When you see a bit of smoke from the oil, gently add 2 of the Fillets flat-side down, and press down with a fish spatula for about 30 seconds.
4. Lower the heat to Medium, and allow the Fillets to cook until only the middle of the Fillets are slightly opaque.
5. Flip the Fillets and cook on the other side for another 1-2 minutes until done to the desired doneness. 
6. Remove the Fillets onto a tray or plate, and repeat the same process for the remaining two fillets.
7. Place the Fillets on a serving plate or platter, and drizzle the Fillets with the Green  Goddess Dressing. Place a bit of the Pickled Shallots on each Fillet, a few springs of
   the reserved Dill, and Wedges of Lemon. The Bluefish Fillet is best enjoyed hot, with a squeeze of fresh lemon. Enjoy!

Thank you to Ranga Perera and our incredible sponsors for making this possible.

YETI, Costa Sunglasses, Grundens, Breeo, Benchmade, WhistlePig Whiskey, Stio, Orvis, and Buff

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