BOUNTY
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is key. With a quick dusting of Hog’s Breath seasoning from Key West and some lime wedges, I had a free and delicious omega-3 feast. We need to bring back some respect for this Rodney Dangerfield of the Atlantic. At the very least it could become a “thing” to smoke it and turn it into a dip. I like to douse a nicely grilled piece in a super savory barbecue sauce recipe from the Chesapeake Bay Office of Seafood Marketing, Department of Economic and Community Development. (Gosh, I miss living near the epicenter of our country’s government. That is one sexy title!) If I haven’t convinced you, and you’re still feeling wary, take it from old Walt: “The blue fish, however, are the most delicious, to my taste,” he wrote. “Cooked while perfectly fresh, and not salted till fried, or broiled, they are fit for the most refined epicure.”
Maryland Charcoal-Grilled Bluefish With Hot and Spicy Bluefish Basting Sauce Here is my favorite recipe for bluefish. It comes from the Maryland Office of Seafood Marketing, Department of Economic and Community Development. 2 lbs. bluefish fillets 1/2 cup honey 1/2 cup Dijon mustard 1/2 cup cider vinegar 1/4 cup Worcestershire sauce
3 Tbsp. chopped parsley 2 tsp. hot sauce 1 tsp. salt 1 tsp. cornstarch (optional)
Blend honey and mustard in sauce pan over low heat. Stir in vinegar, Worcestershire sauce, parsley, hot pepper sauce, and salt. Add cornstarch, if desired, and cook, stirring, over medium heat until mixture comes to a boil and thickens. Prepare charcoal grill with about 30 to 40 briquets. Grease a hinged wire hand grill and place cleaned and dried fish, cut into serving pieces, into it. Place fish, skin side down, over moderately hot coals. Fish should be about four inches away from coals. Cook and baste, turning a couple of times (three or four), until fish flakes when tested with a fork. This should take about 15 minutes, depending on thickness of fish. Serve with extra sauce and some lemon wedges.
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Our menu focuses on fresh, local and homemade fare. Our �ish and seafood arrives daily, straight from the �ishmongers. We offer 30+ wines and beers by the glass from all around the world. Our restaurant is surrounded by lush gardens, creating a unique setting that embodies the best of what Montauk has to offer.
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