![]() It truly needed nothing but a fork to eat it.īe brave, try something new, and sink your teeth into a bluefish - you'll be glad you did. The fish didn't need any lemon, butter or other seasonings that you would think to serve with fish. You can find the recipe for the chickpeas and kale on my website by clicking on the link below. It's a simple side to put together and everything can be made at the same time effortlessly. I served this dish with some simple rice pilaf and another recipe of my own, sauteed mushrooms, chickpeas and kale with pesto. Either way, the vinegar is what is truly important here to draw out the oily-ness of the fish. Mix stuffing according to package directions, or make your own. Ryan did the shopping for our ingredients and came home with blush wine vinaigrette, which is basically the same thing. Place fish in baking pan that has been lined with greased foil. Simple as that, and surprisingly delicious. Marinate the fish with the vinegar for 30 minutes to 1 hour, then you broil it, bake it and eat it. ![]() It only needs two ingredients, the fish of course, and red wine vinegar. I quickly changed my mind after trying one bite. He texted me to ask what a good side would be for the bluefish and my only thought and response was "ick, nothing". Would you believe me if I told you the perfectly caramelized, extremely tender and tasty looking fish below was bluefish?Īfter catching his latest bluefish, Ryan texted me to say that we would be having one for dinner. This time around, however, we have a winner. For a long time Ryan and I have tried to figure out a way to like these fish, considering every once in a while one steals his bait and he ends up with one. I've never been a big fan of bluefish - their sharp teeth and oily, fishy and worst of all blue meat, make them less than desirable. I'm not kidding, this is 100% a true story. We want to know about your favorite dishes across the country! Email to tell us about the blueberrry muffin at your local Brooklyn coffee shop, the rack of lamb you had on vacation in Arizona, or the pizza you grew up eating in Chicago.Heres something to wrap your head around - bluefish that actually tastes delicious! See the full recipe (and save and print it) here. Vegetables, mashed potatoes, polenta, or grains, for serving (optional) It'll transport you to a beachfront snack shack, the air heavy with the scent of crispy fried seafood and salt water, but Mac's bluefish captures that flavor in a lighter, more elegant take. In only ten minutes, you can make this dish. And to gild the lily, the fish is cooked and baked in bacon fat. The Ritz crackers give the crust a crunchy, buttery flavor (you can substitute another cracker in a pinch). I snagged the recipe for the popular Ritz cracker-crusted bluefish, which is a rich but incredibly simple dish (only 4 ingredients!) that showcases the delicate flavor of the fish. With their popularity growing and a steady clientele amongst locals and summer visitors, they opened their third restaurant-Mac's Fish House in Provincetown-in 2013. They serve twists on classics, like their famous Ritz cracker-crusted bluefish, alongside modern seafood dishes like halibut in saffron lobster broth and green curry scallops. The name sounds casual, but the restaurant is all cloth napkins and rustic-yet-sleek design. In 1998, they leased a second space, hired their cousin Sam to help out, and opened their first sit-down restaurant called Mac's Shack. Mac was working winters in Boston as a chef. ![]() Mac Hay with his bluefish catch on Cape Cod in 1980. In their little storefront, they'd sear scallops or poach cod, and they quickly gained a serious following. They began their business as a seafood counter, selling fresh Cape Cod fish and shellfish, but at night, they would often host casual counter-to-table dinners, cooking whatever they caught. Learning to fish got them hooked on eating off the sea (and the land): They were focused on local food well before the trend caught on. Mac's Seafood, which opened as a fish counter in 1995, is owned and run by Mac and Alex Hay, who both grew up spending summers on the Cape fishing with their grandfather. ![]()
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