Bluefish is an under-rated fish. In its favor is its abundance and relatively low retail price. It lends itself to a variety of cooking techniques. I like it either roasted, grilled or smoked. It is an oily fish but does not have the same glam or mass appeal that salmon has. Besides, they still have’nt figured out how to farm bluefish. That’s good for you and me. Now we need to clean up our oceans. In the meantime, sustainable and transparent fishing practises need to be encouraged and supported by rules, science and technology, as well as giving a meaningful voice to the people who fish.
And now for something completely different…….a tale of two eggplants. How do you tell the sex of an eggplant or aubergine. This is good to know if you enjoy eating eating eggplant. The eggplant on the left is a Sicilian heirloom eggplant called Rosa Bianca and it’s a girl. The girl eggplant has an elongated mark, indentation or slash. As a cook, you do not want the girl eggplant. There are too many seeds. The spot marking on the boy eggplant is “markedly’ smaller and is more desirable. This is a white eggplant. Looks like a duck egg, hence eggplant. These identifying blotches are located at the base of the eggplant, so, like everything else, you must hold them up to be able to see.
Caponata is a classical Sicilian vegetarian antipasto or appetizer composed of eggplant, celery, olive, caper, onion, garlic and parsley at its most elemental. If the eggplant or celery is not a clue to it’s Arab origins, sometimes caponata’s inclusion of saffron might give it away.
A small plate in the style of Sicily. Caponata with grilled tuna dressed with mountain fennel seed vinaigrette with grated lemon zest. Sometimes it is the small items which get your attention. The fennel seed came from my little kitchen garden. I used locally caught albacore tuna from my friends at RedsBest seafood.
Next day caponata doubles over on top of flatbread with goat/sheep’s milk feta. This would never fly traditionally but it tastes great when you are in a hurry and hungry. I always have a home made pizza dough in the fridge for emergency’s and this is a good example.
I roasted the bluefish. I started it on top of the stove by searing it and finished it in the oven. I ate the fish with pole beans along with a grape tomato, shallot rings and basil leaf salad from my little garden. Olive oil and lemon juice over all.
This bean has a beautiful flower. I’m not sure of their name but the beans grow to a slender 18-24 inches long. The name might be something like “Serpentina Rampicante”……….a long snake-like pole bean. I hope I get some beans because they have struggled for me. This flower reminds me of Sweet-Pea which reminds me I should really plant some next year. Thanks for looking at my blog. Eat like a peasant.