What do you do when your hunter-gatherer spouse has a successful session on Cape Cod Bay and you find yourself with lots of blues and stripers? Here -- in a healthier version of Julie and Julia -- are three of my simple recipes, enjoyed by us and lots of friends this weekend.
Put freshly caught bluefish fillets on the grill, skin side down, with a coating of yogurt mixed with enough soy sauce to create a smooth mixture. Cook with the cover down for 12-15 minutes, never turning. Eat while hot.
Leftover bluefish fillets
Find neighbors willing to take them.
Ceviche (variation on my cousin's recipe from Panama)
Skin and fillet a striped bass. Cut into 2cm cubes. Prepare a bath of chopped onions, corn kernels from fresh corn on the cob, chili powder, ground pepper, and enough fresh squeezed lime juice (about 2 cups) to cover the fish. Let marinate in the refrigerator for 24 hours. Serve cold with taco chips.
Whole poached striped bass (in memory of my mother's approach)
Prepare the bass by scaling and gutting, leaving all skin and fins in place. Place on a large piece of heavy duty aluminum foil. Lay on fresh parsley and oregano, and place more of the same in organ cavity. Squeeze lemon juice atop and place sliced lemons on the fish. Apply ground pepper. Seal the aluminum foil tightly around the fish. Place on a cookie sheet in a pre-heated 425 degree oven for 40 minutes. Options: Eat while hot with no accompaniment, or let cool to room temperature or refrigerate over night and serve with raita.
Leftover fresh striped bass
There never is any, but neighbors are always willing to solve this problem.