Bluefish is a very oily, delicious fish but it sometimes is challenging to cook because it is so strongly flavored. My favorite is smoked bluefish, but until we have a smoker (and a backyard to put it in), I have to find other ways to make it. These crostini are excellent and the pickled salad on top really cuts through the richness.
Olive Oil Poached Bluefish Crostini
1 8-ounce fillet of bluefish, skinned and cut into 1″ pieces
6-8 tablespoons of extra virgin olive oil (or enough to cover the fish)
4 cloves garlic
1 sprig rosemary
3 tablespoons chopped gherkins, pickled onions, and/or pickles (homemade or store-bought)
1/2 cup baby greens of your choice
3 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste
red pepper flakes (optional)
6 baguette slices, toasted (or as much as needed for your fish)
Choose a baking dish that just holds the fish in a single layer. Add the garlic and rosemary to the dish and cover everything with olive oil. (As long as you use a small dish, it shouldn’t take too much olive oil. Leftover oil is great just drizzled on crusty bread).
Bake the fish at 350 degrees for 15 minutes covered with foil. Meanwhile, combine the pickles, greens, vinegar, olive oil, salt, pepper, and red pepper flakes in a bowl and stir to combine. It will come together while the fish cooks.
Place some fish on each baguette slice and drizzle with some of the olive oil. Top with some of the pickled salad and squirt with a lemon wedge.