Bluefish is a much-maligned dish; people think it’s greasy and oily, but I find it to be a rich and flavorful fish. If you marry an oily fish and oil, it actually cuts through that greasiness to make something truly delicious.

Bluefish Poached in Olive Oil with Calabrian Chile

Category

Category name

Serves

2

Ingredients

  • 2 bluefish filets, or one whole fish cut into filets
  • Kosher salt
  • 1½ cups olive oil
  • 1 bunch of fresh thyme
  • 1 garlic clove, sliced
  • 2-3 tablespoons Calabrian chili pepper paste
  • Basil sprigs, optional
  • Zest and juice of 1 lemon
  • Freshly ground black pepper
  • Cherry tomatoes, halved (optional)
  • Grilled or toasted bread, for serving

Method

  1. Trim the fish, removing the skin and bloodline, and season with Kosher salt; cover and refrigerate for 1 hour prior to cooking.
  2. Heat the olive oil in a heavy bottomed pan or Dutch oven over medium heat until the oil reaches approximately 170–180°F. Add the thyme, garlic slices, Calabrian chili pepper paste, and lemon zest and juice. Add the fish filets and heat through very gently until the fish just begins to become opaque, about 3-5 minutes. The oil should not get hot enough to bubble around the fish; remove the pan from the heat periodically to maintain a low temperature. Add the tomatoes, if using, and season with salt, pepper, and more lemon juice.
  3. To serve: transfer the cooked fish with the oil and seasonings to a serving bowl and garnish with grilled or toasted bread.