Region: Italy
Category: Seafood
Season: Any
Difficulty: Easy
In this recipe you seal in all the flavor of the bluefish by quickly frying it, then braising it in wine, oregano and water, which allows the different tastes to mingle.  (3)LO.jpg)
It's delicious and goes well with rice. If you are not on the Atlantic coast, you'll need to use bonito, yellowtail, mahimahi, or blue mackerel for this recipe.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 25 minutes
3/4 cup extra-virgin olive oil plus 2 tablespoons
2 garlic cloves, lightly crushed
1 1/2 pounds bluefish, striped bass, yellowtail, blue mackerel, mahimahi fillets
All-purpose flour for dredging
2 cups loosely-packed fresh oregano leaves, finely chopped
1/4 cup dry white wine
1/4 cup water
Salt and freshly ground black pepper to taste
1. In a skillet, heat 3/4 cup olive oil with 1 garlic clove over high heat until the garlic begins to turn light brown. Remove and discard the garlic. Remove the skillet from the heat momentarily if the oil begins to smoke before you have finished preparing the fish.
2. Dry the fish with paper towels. Dredge the fish fillets in the flour, tapping off any excess. Lay the fish fillets in the skillet and cook until golden on the bottom, about 2 minutes. Turn with tongs and cook another 2 minutes. Remove from the skillet and drain on paper towels, keeping them warm.
3. In another large skillet, heat the remaining 2 tablespoons olive oil over medium heat with the remaining crushed garlic clove until it begins to turn light brown. Remove and discard the garlic. Return the fried bluefish to this skillet, sprinkle with the oregano, white wine, water, salt and pepper. Cover and cook on medium-low heat until cooked through, about 5 minutes. Serve immediately.
Variation:
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Posted: 12/29/2006