GRILLED BLUEFISH AGRODOLCE

Bluefish Agrodolce-1

 

Okay, I admit it–I love fishy fish.  You can keep catfish, but once that’s off the table, I’ll eat everything else.  Bring on the sea urchin roe, mackeral, fresh sardines and all swimming things smoked and pickled.  All grand.  But if I were Neptune, sitting at my right hand, way above the salt, would be bluefish.  This week we’re serving Bluefish Agrodolce, an easy easy easy dish.  And when you’ve gotten agrodolce, a quick sweet-sour sauce, well in hand you can serve it with just about any kind of seafood with a bit of gumption.  Welcome aboard.

Bluefish with Dukkah, Tomatoes and Garlic Yogurt

Bluefish with Dukkah, Tomatoes and Garlic Yogurt-1

Three or four summers ago I was standing in water up to my knees on a sandbar known as Horseshoe Shoal in the middle of Barnstable Harbor, that long shark-shaped body of water that swims between the shores of Sandy Neck to the north and the town of Barnstable to the south on Cape Cod.  As I watched, a flock of seabirds raced down the channel that passes between the sandbar and Sandy Neck.  The birds swooped and cried, strafing a line across the water with their beaks as precise as a squadron of P-51 Mustangs.  Then I saw it, a deep slate discoloration below the channel surface, an undulating gray movement that fragmented into hundreds of individual fish as it flashed by me.  I wasn’t the only one to take notice.  Small boats stopped in the channel, people rising to stand, hands shading eyes.  “Blues!” a man cried, waving and pointing.  It was August and the bluefish were running.  For anglers and eaters on Cape Cod, only striped bass equal the pleasures of bluefish.  Stripers taste more delicate, but bluefish fight harder.  This week’s dish: Bluefish with Dukkah, Tomatoes and Garlic Yogurt.