The unexpected bluefish tacos and a day at the beach

It was Saturday afternoon.

The temperatures had dropped slightly, but the sun shined bright.

I had been awaiting an outdoor picnic all week. “I think we should take the kids to the beach this afternoon” I said to C. I had some of the red beet and poppy seed muffins set aside for it. Sliced fruit, cheese, and bread also made it into the basket.

As we were loading the car, C. turned and casually said “and I think I will bring my fishing pole too”. I remembered last year’s pompano.

Beach-bound… without expectations.

We set up camp right next to the shore. A long tube buried in the sand that held the fishing pole. I didn’t even know one could fish at the beach shore as all my early fishing experiences were at the river with my grandfather.

The sky was blue and the waves reflected the most beautiful light – they sparkled.

Jon and Miren kept an initial distance from the cold water. First a hand, then a foot… suddenly, they were both running and jumping over waves. Covered in sand and having the time of their lives, I reminded myself how we were building memories right there.

Chattering teeth, shivering, and all.

Suddenly, I turned my back and there I saw C. struggling with the pole, tugging, letting go, and back to pulling.

An eight-pound silver and blue fish. It was beautiful. Jon and Miren stared at it in awe. We were not sure of what type of fish it was. We knew it was not pompano and did not want to take any chances, so we consulted a few people. The unanimous answer was – bluefish.

We knew what we were going to have for lunch the next day.

I have cleaned many fish in my lifetime. I believe I was 11 or 12 the first time I helped my mom clean anchovies and hake. Scales, inners, and all. I actually really enjoy the process.

However, I had never cleaned or cooked a bluefish before, so I got online and started my research. It is an oily fish with darker flesh and many complain of a strong taste and odor. A dark line of flesh runs all through the middle of the fish and this must be removed before cooking to eliminate that bitter taste.

I followed suit.

Some even recommend soaking the fish in milk overnight, which I didn’t do. I thought that a simple citrus and garlic marinade would work just as well.

Bluefish tacos served with yogurt and dill sauce, avocados, tomatoes from the garden, watercress, and green onions were our Sunday lunch.

I found the taste of bluefish pleasant and similar to the txitxarro (horse mackarel) I grew up eating.

I also cooked quinoa salad with beets, purple cauliflower, and mache with all my Saturday farmers’ market finds.

And for dessert? Chewy chocolate chip cookies.

A good lunch indeed.

Bluefish tacos with yogurt and dill sauce

serves 4

Yogurt and dill dressing

1/3 cup (85 ml) Greek-style, whole-milk yogurt
2 tablespoons olive oil
1 teaspoon Dijon Mustard
Juice of half a lime
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped dill
1/2 teaspoon salt

Stir all ingredients together and refrigerate until ready to use.

Bluefish Tacos

1/4 cup (60 ml) olive oil
Juice of 2 lemons
1 garlic clove, minced
1 tablespoon finely chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of red pepper flakes (depending on how spicy you like it)
1 pound (450 g) bluefish fillets, skinned and any bones removed (you could use any other fish you like)
8 corn tortillas
1 avocado, peeled, pitted and diced
8 ounces (225 g) cherry tomatoes, cut in half
2 green onions, diced
Watercress

In a small bowl, whisk together the olive oil, lemon juice, garlic, cilantro, salt, pepper, and red pepper flakes. Place the fish fillets in a baking dish and pour the marinade over. Turn the fish to make sure it is well coated. Marinate the fish for 15 minutes.

Heat a large saute pan over medium high heat. Add the fish fillets to the pan. Cook for 2 to 3 minutes on each side. Remove fish from pan and flake it into bite-size pieces with a fork.

Heat the corn tortillas. Add the fish and top with avocado, tomatoes, green onions, watercress, and the yogurt-dill sauce. Serve immediately.