CookEat Recipe
Bluefish Diaz
A side of bluefish rubbed with sweet red-pepper pulp, baked with white wine, fine mushroom slices and butter, and finished with chopped parsley.
Method
Steps
Step 1
Have a fishmonger prepare one longitudinal half from a very fresh whole food-purpose bluefish, Pomatomus saltatrix, weighing about three pounds before dividing and trimming. Neatly trim and remove the bones from that same half, keeping the skin. Make a few light incisions in the skin.
Step 2
Wash the four sweet ripe red bell peppers, remove their stems, cores and seeds, then pound the flesh in a mortar and rub it through a sieve into a bowl. Mix all the recovered pulp with one teaspoon Geo Watkins Anchovy Sauce, the juice of half a lemon, half a teaspoon salt and half a teaspoon plain sweet paprika.
Step 3
Rub the fish thoroughly all around with the pepper mixture. Lay it skin-side down in an oven-safe baking dish that holds the half flat with all its pepper mixture and cooking liquor. Refrigerate at 40°F or colder for one hour, keeping all the rub in the dish.
Step 4
Heat a conventional oven to 350°F. Pour the half gill white wine over the fish. Peel and wash the six fresh mushrooms, drain carefully, slice very finely and arrange over the fish. Divide the half ounce butter into little bits over the top.
Step 5
Bake uncovered for about forty-five minutes as a guide, basting occasionally with the same dish liquor and checking the fish before the end of that time. Stop when the thickest fish centre reaches 70°C and the mushroom slices are cooked and soft; continue only as needed.
Step 6
Remove from the oven, sprinkle a little freshly chopped parsley over and serve promptly in the same baking dish.
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