Bacon-Wrapped Bluefish
Fatty bluefish takes well to roasting and grilling.
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Credit: Todd Coleman
4 5-oz. skinless, boneless bluefish filets
Kosher salt and freshly ground black pepper,
to taste
8–12 slices bacon
8 sprigs thyme
3 tbsp. extra-virgin olive oil
1. Heat oven to 425°. Season bluefish lightly with salt and pepper. Wrap each bluefish filet crosswise with 2–3 strips bacon and tuck two sprigs thyme in between the bacon and each filet; set aside.
2. Coat the bottom of a small baking dish with 1 tbsp. oil and place the filets in the dish. Drizzle fish with remaining olive oil. Bake until filets are cooked through and bacon is crispy, about 12 minutes. Set oven to broil to crisp bacon, if necessary.
SERVES 4
Pairing Note Try a fresh and acidic white, like the Doña Paula Estate Torrontes 2009 ($14).
Did you know that Bluefish is an endangered species?!! I'm not posting this as a "psuedo-puritan" (vegan/vegetarian) who's against eating meat (which is actually perfectly natural part of any human being's diet, being that humans are natural "omnivores"). I'm just very concerned and try to be aware of the fact that over-fishing which causes a major decline in any over-fished/over hunted species that it is causing a real threat to the very eco-system and sources for whole foods that we have on the planet.
I'm a huge supporter of Saveur Magazine and I've been inspired by many of the cover recipes and world cuisine cover stories inside. I was quite surprised when I saw this recipe for Bacon-wrapped Bluefish. I always thought that Saveur had high standards that were different that set them apart from and above so many other familiar gourmet food magazines. I'm sure this posting may not mean anything to anyone here, I just thought I had to express my dissappointment that a recipe with Bluefish appeared in Saveur.