Friday, October 10, 2008


 I remember when I was a young, poor art student in Maine. We would eat whatever fish was running at the time. We would buy bluefish, which was really cheap then, then  stuff  it with brown rice, carrots and season with tamari.  It was a great dinner to share with friends.  So today, when I saw bluefish at the market, I had to buy one and re-visit this often overlooked fish. 

 Yes, it is fishy. But that is not a bad thing! It is also inexpensive and full of Omega 3. So I selected a 3 pounder and had it headed and cleaned there. Here is how I cooked this fellow and what you will need;

a fresh bluefish
some rice, or you could use any grain actually
some onion
a nice fresh bunch of kale
a handful of mushrooms (not essential)
an apple
a garlic clove, slice into slivers
some lemon, soy sauce, wine

Please keep in mind you can use whatever you have around in this. I do, however, think a fresh green, like kale or swiss chard or even spinach or mustard greens are essential.

Cook some brown rice, not alot, about 1/3 cup.
Clean and cut up a bunch of SC kale. In a large frying pan, sautee 1/2 onion sliced, add kale, a little Slap Yo Mama (actually garlic salt and cayenne) and add a generous T or so of hungarian paprika. 
Slorp some red wine over, cover pan and cook til kale was done.

Meantime, split the fish open more so it opens like a book, and further clean him up: cleaning the cavity, removing the spine and ribs using needle nose pliers,  rinsing well. 
Rub cavity with soy sauce  and fresh lemon juice.

Mix the rice with the kale mixture, and add about 3/4 granny smith apple chopped up.

Now, there is too much of this to use in the fish. You can heat up leftover for lunch as is, or, add a little broth and make it a soup.

Back to the fish.  Stuff fish with veg rice mixture. Tie with a string in 3 places ot hold it together. Rub skin side up wiuth olive oil. Slash this side in 4 places and insert slivers of garlic.

Slorp a little wine (red or white, whichever) over filling to keep it moist.

Roast at 400 til done, approx 30-40 minutes. Serves 3 generously. Or more, if you buy a larger fish

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