Bluefish, a popular sport fish, has become common in New England fish markets. The rich flesh is delicious grilled, here tucked inside crusty rolls with a Savoy cabbage slaw dressed with mayonnaise, yogurt, mint, and cilantro.
|Juice of 2 lemons|
|¼||cup Greek yogurt|
|2||tablespoons chopped fresh mint|
|2||tablespoons chopped fresh cilantro|
|Salt and pepper, to taste|
|1||head (1 pound) Savoy cabbage, quartered and thinly sliced|
|6||scallions, finely chopped|
1. In a bowl whisk together lemon juice, mayonnaise, yogurt, mint, cilantro, salt, and pepper.
2. Add the cabbage and scallions and toss again. Taste for seasoning and add more salt and pepper, if you like. Cover and refrigerate.
|Grated rind and juice of 1 lemon|
|1||piece (1 inch) fresh ginger, finely chopped|
|Pinch of crushed red pepper|
|Salt and black pepper, to taste|
|2||tablespoons olive oil|
|1½||pounds boneless bluefish, cut into 4 pieces|
|4||crusty rolls, split|
|4||large leaves lettuce|
|1||extra lemon (for sprinkling)|
1. In a bowl, whisk the lemon rind and juice, ginger, red pepper, salt, and black pepper.
2. Gradually whisk in the olive oil, Coat each piece of fish with some of the marinade and set aside while the grill heats.
3. Light a charcoal grill or turn a gas grill to medium-high, or turn on the broiler.
4. Set the fish on the grill and cook for 4 minutes on a side or until cooked through. Broil the fish without turning for 10 minutes or until cooked through. Transfer to a plate.
5. Grill the rolls, cut sides down, for 1 to 2 minutes or until toasted. Remove from the grill. Or toast rolls.
6. Fill each roll with a piece of lettuce, fish, a sprinkle of lemon juice, and coleslaw. Sydney Oland