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Pan-Seared Bluefish With Chorizo
Provided by: Chef Marc Murphy
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Oily, mean, and gluttonous. If ever a so-called “animated chopping machine” needed some good PR, it would be the bluefish. Sportsmen love them because they put up a good fight, but because of their relatively strong taste and dark flesh, the general fish-eating public isn’t as enamored. Which is where Landmarc’s Marc Murphy and this recipe come in. Soaking the fillets in milk takes care of the oiliness, while Spanish chorizo and roasted red peppers stand up to the bold flavor. Smaller blues are best for pan frying. Look for the freshest specimens now and throughout the summer at Greenmarket’s Blue Moon Fish stand. -- Rob Patronite
Ingredients
4 6-oz. bluefish fillets, soaked overnight in milk, then completely towel-driedSalt and black pepper to taste
6 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1 pound Spanish chorizo, diced
1/3 cup almonds, sliced
1/2 cup roasted red peppers, diced
4 tablespoons sherry vinegar
1/4 cup tomato sauce
2 tablespoons parsley, chopped
2 large bunches watercress