Every summer we are all faced with the same question – you are heading to a friend or families house for a BBQ and ask if you should bring something. They almost always say no, just bring yourself! But you know better, and I am here to help.
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Quick & Healthy Bruschetta
Fresh crushed tomatoes, garden-picked basil, a few garlic cloves and a little bit of love is all it takes to make this super easy, delicious dish. It could be served as an appetizer, snack or side dish and no one will complain, trust me.
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Coconut Green Curry Halibut Stew
There are always a few recipes you keep on hand that you know are easy and quick to make on a weeknight and guaranteed to be delicious, and this my friends, is one of those recipes. It’s one of my go-to meals that is delicious any time of year, and perfectly filling and healthy.
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Pan Seared Tilapia + High Hook Vineyards Review
There is nothing quite like a fresh piece of white flakey fish, lightly pan seared in a white wine & butter sauce, served with sautéed shallots and roasted asparagus. Does this scream spring?! I think it does, even though its April and it’s snowing outside….
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Rich & Smokey Vegetarian Chili
With temperatures reaching to 0 degrees combined with a wind chill of -31, it was time I made some chili.
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Bean, Cheese and Green Chile Enchiladas
Growing up, we always had some sort of Mexican dish every week. My Mom grew up in California and learned very early on about a proper tortilla and the fact that chopped green chiles are what happy lives are made of. So that was passed on to me, and I can never go too long between meals without craving some Mexican. These bean, cheese and green chile enchiladas satisfy my every craving for Mexican, and when you make them you’ll see why.
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Papa Pomodoro Soup (Hearty Tomato Soup)
A classic, hearty tomato soup with lots of garlic and basil, served with homemade quick croutons. Continue reading
Rich & Buttery Lentil Stew
When you say the word "lentil" to people, many just pass it by and never bother to try them. Most think they are boring and tasteless. What people forget is that when made the right way, lentils become rich and buttery little wonders that are full of protein and fiber and will warm your heart and soul. Hence the title of this recipe.
Hearty Vegetable Stew with White Beans
All of the flavors of fall that you need in a hearty, flavorful vegetarian stew.
Caramelized Bluefish
Heres something to wrap your head around - bluefish that actually tastes delicious!
I'm not kidding, this is 100% a true story.
I've never been a big fan of bluefish - their sharp teeth and oily, fishy and worst of all blue meat, make them less than desirable. For a long time Ryan and I have tried to figure out a way to like these fish, considering every once in a while one steals his bait and he ends up with one. This time around, however, we have a winner.
Would you believe me if I told you the perfectly caramelized, extremely tender and tasty looking fish below was bluefish?
Oh the magic of a marinade.
After catching his latest bluefish, Ryan texted me to say that we would be having one for dinner. I was less than thrilled. He texted me to ask what a good side would be for the bluefish and my only thought and response was "ick, nothing".
I quickly changed my mind after trying one bite.
The best part about this dish?
It only needs two ingredients, the fish of course, and red wine vinegar. That's it.
Marinate the fish with the vinegar for 30 minutes to 1 hour, then you broil it, bake it and eat it. Simple as that, and surprisingly delicious.
Ryan did the shopping for our ingredients and came home with blush wine vinaigrette, which is basically the same thing. Either way, the vinegar is what is truly important here to draw out the oily-ness of the fish.
I served this dish with some simple rice pilaf and another recipe of my own, sauteed mushrooms, chickpeas and kale with pesto. It's a simple side to put together and everything can be made at the same time effortlessly. You can find the recipe for the chickpeas and kale on my website by clicking on the link below.
https://creativelydelish.com/pestosaute/
The fish didn't need any lemon, butter or other seasonings that you would think to serve with fish. It truly needed nothing but a fork to eat it.
Be brave, try something new, and sink your teeth into a bluefish - you'll be glad you did.
Caramelized Bluefish
Serve this with rice pilaf, a simple salad or my sautéed mushrooms, chickpeas and kale with pesto (link to the recipe in the post)
Ingredients
- 1 lb bluefish filets
- 1 bottle of red wine vinegar
Instructions
- In a deep dish, arrange the bluefish in and pour the vinegar over the fish. Let it marinate for at least 30 minutes or up to two hours.
- Set the broiler to high and arrange a baking sheet with tin foil. Arrange the fish filets on the baking pan and broil on the second to top rack for 10 minutes, letting it caramelize. Watch carefully - the fish can easily burn.
- After 10 minutes, set the oven to 350 and move the fish to the bottom rack, cooking for another 10 minutes.
- The fish should be caramelized at this point and ready to eat. Serve immediately or store fish in an airtight container in the fridge for up to one day.
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