Cooking In, Quick PostKerry Alaric Cheeseborobluefish, broth, brussel, clams, Cooking In, crispy, fish, fresh, fried, grapefruit, herb, herbs, jiuce, leaves, littleneck, pan-seared, pink, Quick Post, reduction, roasted, seafood, seared, shallots, sprig, sprouts, tarragonComment

Blue In The Face

Cooking In, Quick PostKerry Alaric Cheeseborobluefish, broth, brussel, clams, Cooking In, crispy, fish, fresh, fried, grapefruit, herb, herbs, jiuce, leaves, littleneck, pan-seared, pink, Quick Post, reduction, roasted, seafood, seared, shallots, sprig, sprouts, tarragonComment
Pan-Seared Wild Bluefish | Pink Grapefruit and Tarragon Broth, Roasted Brussel Sprouts, Littleneck Clams

Had originally planned to make this with a black bass—or even branzino—filet, but Fairway was out of both. So, wanting to still purchase a filet with light-colored "flesh" and a silvery/grey skin, I used a lowly bluefish filet.

Still, after soaking it in milk and salt, I was able to pan-fry it in some rendered bacon fat and shallots to add flavor into the fish, and served it with a broth made from reduced pink grapefruit juice and fresh tarragon to counter and eliminate the bluefish's inherent muddy "taste" and oiliness.

Add to that some roasted brussel sprouts (for that welcoming verdant aroma), some littleneck clams (steamed in that same broth and adding a cleaner ocean flavor and some firmer seafood "toothiness"), and some crispy fried shallots (for texture, smokiness, and bite), and the dish wound up being a great success anyway.

I can only imagine now how outstanding the dish could (will) be when I use the far more pristine and fresh-tasting black bass fillet!

Pan-Seared Wild Bluefish

Pan-Seared Wild Bluefish

Pan-Seared Wild Bluefish

Pan-Seared Wild Bluefish

Pan-Seared Wild Bluefish

Bun Apple Tea!

KACnyc

Pan-Seared Wild Bluefish | Pink Grapefruit and Tarragon Broth, Roasted Brussel Sprouts, Littleneck Clams