Blue Fish also known as shad or elf fish is a very delicate fish that east coast restaurants at times push away from due to its very short shelf life (only a few days , iced after caught) because of this it is usually smoked or cured . its a very Territorial fish that has a reputation for being confrontational in shallow New England waters..Its diet consists mainly on sardines , jack fish , and cuttlefish. Which gives the fish a high oil content in its flesh similar to tooth fish or sea bass making almost impossible to overcook. The skin rich in omega 3 , and is pretty tasty too. In the above preparation I tried to stay super light with real bold flavors of the Mediterranean.
blue fish:
4 ounces blue fish fillet skin on and scored
1 tsp. Meyer lemon zest
1/3 tsp. kosher salt
1/3 tsp fresh cracked black peppercorn
1 pinch Cayenne
1 tbsp canola oil
season fish on skin side with salt and pepper , season the flesh side with Cayenne. in a hot skillet or saute pan add oil until smoking place fish skin side down for 2-3 minutes until the edge of the flesh side start to curl flip the fish and place the lemon zest on the skin side cook for 2 minutes the remove to a plate to cool.
I served it with Israeli cous cous with a little kalamata olive,grape tomato,and Meyer lemon...roasted garlic spinach...and its topped with a relish of roasted garlic,roasted lemon and Greek olive oil.
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