Went down to the local fish market yesterday, they had two 1.25 pound fillets of bluefish that were half the price of the next cheapest fish in the store (Citarellas, for the locals). I joked with the clerk about being the last person in NYC that liked bluefish, he said “pretty much”.
Brought them home, put some olive oil on a baking sheet, dosed them up with more than a little dried oregano, splashed some extra dry white vermouth around them, topped with lemon slices then put them in a 325 anova oven at 100% steam until the fish was 135 f. Pulled it out, readjusted the oven to broil and put them back in for maybe four minutes. Would capers have helped? Probably, but I forgot about it at the moment.
Had seven people for dinner, not particularly adventurous eaters, they all loved it.
Why exactly is this fish so cheap?
Anybody else have favorite preparations for it?