Seasons by the Sea: Recipes 05:29:14

Get to Know Your Farmers

Debbie’s Broiled Bluefish
It seems only appropriate that the recipes given today come from local sources. This first recipe is from the Seafood Shop and was published in “Fresh From the Farm” by Susan Meisel and Nathalie Sann. Super fresh bluefish is a wonderful thing.

Serves five to six.

2 lbs bluefish fillets, about 1 inch thick
Salt and freshly ground pepper
1/4 cup mayonnaise
Lemon wedges

Preheat the broiler. Wash and pat dry the fillets

Sprinkle both sides of each fillet with salt and pepper. Liberally spread each fillet with mayonnaise and then sprinkle with paprika.

Place fillets in a greased broiler pan. Broil three to five inches from the heat for 8 to 10 minutes. For fillets thicker than one inch, turn and broil another 5 to 8 minutes. Serve immediately with lemon wedges.

Spinach Salad With Citrus and Avocado
This recipe is from the “Quail Hill Farm Cookbook,” second edition.

Serves four to six.

4 cups spinach leaves
2 ruby red grapefruits
2 avocados

4 tsp. sherry vinegar
2 tsp raspberry vinegar
1 shallot, finely diced
1/4 cup olive oil
1 tsp. mint, finely chopped
2 tsp. chives, finely sliced
1/4 tsp. salt
Fresh ground pepper

Wash spinach leaves and remove stems. Peel grapefruits and break into sections (about one cup). Peel avocados, slice in half, remove pits. Lay the halves cut side down and slice crosswise at an angle.

In a small bowl, combine all dressing ingredients. At serving time, mix spinach with grapefruit, avocado, and dressing.

Fried Zucchini Blossoms
It’s still a bit early for zucchini blossoms but save this recipe for when the time comes, you will thank me for it. I am a zucchini blossom freak and have tried many recipes, this is my own version. I don’t like them stuffed with ricotta or other flotsam and jetsam, just fried with a hint of garlic. If you pick your own blossoms, only pick the males, and be sure to remove stamens.

Makes two dozen.

Vegetable oil for frying (I use peanut)
1 1/4 cups flour
1 tsp. salt
12 oz. cold beer or club soda
1/4 tsp. minced garlic
2 stiffly beaten egg whites

In a large pot, heat about two inches of oil over medium heat until a deep-fry thermometer reaches 350. If you don’t have one, just drop a bit of batter into oil and see if it crisps up nicely in about 5 to 10 seconds.

Combine flour and salt in medium-size bowl and whisk in beer and pinch of garlic until almost smooth. Fold in beaten egg whites. One by one, dredge the blossoms in batter, shaking off excess. Gently lay them in the oil, just a few at a time. Cook about two to three minutes, flipping once with a slotted spoon or tongs, until golden brown. Drain on paper towels and sprinkle with more salt. Serve immediate while still hot and crisp.