Imagine how pleased I was, however, to arrive on island and find out that my father had just caught two bluefish, and could spare the filets from one. Bingo! This dish was extremely simple, and while I would never call bluefish one of the world’s greatest eating fish, when it is super-fresh it can be quite tasty.
Bluefish filets, skinned
Big handful of cilantro, chopped
1/4 cup of minced ginger
2 tbsp extra virgin olive oil
Big handful of grape tomatoes
In a baking dish, I marinated the skinned and cleaned filets in cilantro (aka coriander), minced ginger, and the juice of 3 small limes, making sure that all sides were nicely coated. I also added a couple tablespoons of extra virgin olive oil. I covered the dish with plastic wrap and placed in the oven to marinate for a couple hours, turning the filets two or three times during that process.
I removed from the fridge a little before putting in oven, allowing dish and fish to return to room temperature. Then I took a handful of grape tomatoes and quartered them, scattering the quarters around and on the fish.
I preheated the oven to 375F and baked the fish for about 15 minutes. The actual time will depend on the thickness of your filets. You can check for done-ness by gently prying into the flesh to make sure that it is entirely white (no translucency) and cooked. Serve with some fresh pepper. Note: I suspect this dish would also be good with some capers added.