The Return of the Tasty Savages- Bluefish!

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Ah yes, the super fresh and rich bluefish of September are returning. Now is the time that the blues are plentiful off New England and they’re getting to us fast and in pristine condition.

whole-bluefish

We’ve been featuring lots of recipes that utilize our fantastic local tomatoes and bluefish with tomatoes are the perfect match. A couple weeks ago we oven-roasted plum tomatoes, made a sauce and served it over grilled Spanish mackerel. That sauce was so good that I thought that a quicker version using anchovies, green olives and capers would be great with a fillet of the thick and rich bluefish that came into the market this morning. Instead of slow roasting the tomatoes, I kicked up the heat to 500º for a shorter amount of time  (about 15-20 min) with some garlic and they caramelized and browned up beautifully. Coarsely chopped, thrown in a hot pan with the anchovies, green olives and capers it came out more like a chunky hot relish than a sauce.

The blues this time of year are pretty good sized, the fillets are thick and require indirect heat grilling or lower, longer cooking on a gas grill.

Enjoy these healthful and delicious fish while they’re runnin’! Grilled Bluefish with Oven Roasted Tomatoes, Green Olives & Capers

bluefish drawing

Bluefish drawing by Mike Monahan

mm
Monahan's Seafood

2 Responses to “The Return of the Tasty Savages- Bluefish!

  • I am interested in fresh bluefish filets. When during the year are they available the freshest? Please advise timing, price, & if there is a order quantity that avoids the shipping charges. I live in northern Wisconsin. Thanks

    jim.alvalake@newnorth.net

    • mm
      Monahan's Seafood
      3 months ago

      Hi Jim,
      Sorry for the late reply! We’ve got beautiful bluefish today, although fall is when they’re running. Best to call the market 734-662-5118 and talk to Mike about shipping, etc.

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