{"id":9152,"date":"2016-08-14T21:35:36","date_gmt":"2016-08-14T21:35:36","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9152"},"modified":"2016-08-14T21:35:36","modified_gmt":"2016-08-14T21:35:36","slug":"spicy-provincetown-bluefish-bell-peppers-new-potatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9152","title":{"rendered":"spicy ‘provincetown bluefish’, bell peppers; new potatoes"},"content":{"rendered":"

\"bluefish_peppers_potatoes\"<\/p>\n

Bluefish. I had convinced myself that I could prepare it without using the oven.\u00a0We hadn’t enjoyed it as an entr\u00e9e in almost a year, which certainly eliminated the boredom factor (always a concern\u00a0when you’re cooking fish several times a week, and it’s almost\u00a0always local).<\/p>\n

It was the first time I had used the recipe, and I don’t know where I found it, but I had printed it some time ago, with the caption, “‘Provincetown Bluefish’ (spicy)”. I was surely\u00a0attracted to the reference to the\u00a0Cape paradise whose culture was still very Portuguese when I first played there\u00a050 years ago.<\/p>\n

The single fillet I brought home on Saturday weighed about 18 ounces, far more than I would normally\u00a0want\u00a0for the two of us, but it was the smallest one in the stall on Saturday, it was, as always, inexpensive, and this superb pelagic fish<\/a>\u00a0sport fish\u00a0is\u00a0a very healthy choice, and currently a sustainable one.<\/p>\n

Bluefish needs some kind of distraction to perform on the plate at its best. Usually that means some form of acid,\u00a0and tomatoes are the\u00a0most common. This time the distraction was provided by a lot of spice (although not the fiery kind), and some sweet peppers rendered a little more pungent with a little anchovy, and a little more sweet with a drizzle of balsamic vinegar.<\/p>\n