Recipes: Pickled Bluefish 09.14.17

Seasons by the Sea: 13 Chefs, 3 Fish: A Whole Lot of Wow

Pickled Bluefish

This recipe is from the Barcelona Wine Bar’s executive chef, Joseph Paire of Cathedral Heights in Washington, D.C. 

 

1 1/2 pounds bluefish fillet, cut into bite-size chunks

1/2 fennel bulb, thinly sliced

1 large shallot, peeled and thinly sliced

11/4 cup rice wine vinegar

1/2 cup water

1/4 cup olive oil 

2 Tbsp. kosher salt

1 Tbsp. fennel seeds 

1 Tbsp. coriander seeds

 

In a large (one-quart) mason jar, combine bluefish, fennel, and shallots. 

In a medium saucepan, whisk together vinegar, water, oil, salt, fennel seeds, and coriander seeds. Bring to a boil over high heat. Pour hot brine into the jar with fish, making sure it fills to the brim.

Screw the lid on and submerge the jar in a pot of boiling water for two minutes, until jar is sealed and airtight. Remove from water and let cool to room temperature. Store in the refrigerator.

To serve, bring pickled fish to room temperature and garnish with fresh herbs of your choice. Finish with a drizzle of olive oil and sea salt.