Bluefish Salad

Bluefish are present in the Gulf of Mexico throughout the year and found off the Atlantic coast of Florida during the winter months before migrating as far north to Nova Scotia. They are also found world wide with various names. Ranging upwards of forty pounds, Bluefish are voracious, predatory fish and are the only fish in this class known to kill for the sake of killing. To land one is pretty easy as they will strike at just about anything especially when they are in a feeding frenzy. Bluefish are somewhat oily and strong flavored, much like Swordfish, Pompano, Tuna and King Mackerel. Unlike many fish, bluefish needs to be bled or gutted right after the catch and iced down immediately. The outer darker flesh is often discarded while the lighter blue-gray flesh is the best and much milder in taste. This is the meat that is used in the recipe below. Enjoy!

Bluefish Salad
about 6 servings
 
2 pounds Bluefish fillets or another fish like Tuna, King Mackerel, Swordfish, Shark or Florida Mahi-Mahi
1/4 cup orange juice
3 tablespoons lemon juice
1/4 cup chopped green onions
2 teaspoons fresh chopped cilantro
1/4 cup olive oil
1 tablespoon fresh chervil or 1 teaspoon dried
3 tablespoons wine vinegar
1/2 teaspoon salt
2 tablespoons capers
1/2 teaspoon white pepper
3 garlic cloves, minced
1 cup fresh corn kernels or canned
2 medium tomatoes, chopped
Mixed tender salad greens

Cut fish into 1-inch pieces, toss in a bowl with the orange and lemon juice. Let set for 15 minutes. Arrange on a baking pan and broil 5 to 6 inches from heat for 3 to 5 minutes until it flakes easily.

Remove from heat and transfer to a cool plate. Set aside.

Combine remaining ingredients, except tomatoes and salad greens and place in a flat-bottom container with a lid. Place fish in a single layer in marinade and close lid tightly. Chill two hours.

Strain off marinade liquid. Mix the tomatoes and salad greens together and gently fold in the fish mixture. Serve with toasted bread points or a crusty bread.