TN: Il Mimo redux, Cairnbrae, and a matching question

Would you share the recipe with us?

Bluefish with Gin and Onions

1 bunch scallions 1.5 to 2 Lb skin-on bluefish filet 2 limes halved 1 tsp finely chopped onion 8 Tbsp butter, melted Salt and pepper 1/2 cup gin

. Place scallions in roasting pan in one layer. Put fish on top, skin down. Squeeze juie from 1 lime on fish. Onions over fish, then 6 tbsp of the butter. Season. Cover and let marinate 30 minutes

Preheat broiler. Uncover fish, place under broiler. Broil till top just begins to brown. Meanwhile, combine juice from the remaining lime, gin, and 2 tbsp butter in a small saucepan over high heat. Bring to a boil.

Remove fish from broiler and pour sauce over bluefish. Return to broiler until browned on top, flesh is firm, and fish cooked through (about 5 minutes). Serve hot, warm, or room temperature with scallions on side.

Thanks, Dale, sounds great. I love bluefish. We can't get any Bluefish here in Tucson, but my wife and I are leaving next Friday to vist the family in Ardsley for a couple of weeks. I'll print this out and bring it with me; perhaps I can make it while there.

Brothers in Dobbs or Foodland in Ardsley might have bluefish. I think this time Betsy got at Eastchester Fish Gourmet on 22 just south of Scarsdale.

If you have a free evening while in Ardsley, drop a line. Next few weeks are a bit hectic, but if we're free we'd love to invite you for a bite &/or a glass.

Thanks, Dale. I'm sure we won't have a problem finding bluefish once we get there. It's just here that we have the problem. Oddly, there's almost nothing we want that we can't get here in Tucson except bluefish.

Yes, I know Eastchester Fish very well. Before we moved to Tucson

12 years ago, we lived very close to it, and used to shop and eat there often.

Thanks very much. We'd very much like to do that. I don't know yet what our schedule will be like, but I'll send you a message after we arrive and know more.

I've never seen bluefish here in LA. Maybe we can get it, since we can get just about anything, but I've never happened to see it. My guess is that it's not considered a fine enough food fish to justify the shipping costs. Is sushi ever made out of it?

Dimitri

I think you can't get it for the same reasons we can't get it. It's an east coast fish, and it's a strong enough taste that not everybody likes it. Shipping things across the country only makes sense if it's popular.

No.

I believe it's made from baby bluefish, calleed "snapper", though lots of things are called "snapper" and maybe the sushi isn't really baby bluefish.

Jose

As Ken notes, it's not a normal sushi fish. Unsure if it's in Pacific, but even so, my guess is that the oiliness (great if cooked correctly) could be offputting raw. The closest fish in flavor/texture is probably mackerel, which is usually marinated before being used in sushi AFAIK.

No, Dale, the bluefish is an Atlantic creature. As a food fish, it does come close to mackerel but anyone who's fished for one knows that bluefish resemble barracuda in the water: fast, torpedo-like and vicious.

Mark Lipton (savoring memories of Zabar's smoked bluefish)