This was an outstanding meal. For all you haters of bluefish, which I think are many (!), I say to you, you’ve either been eating bad bluefish or you just don’t know how to cook it. It’s true, bluefish doesn’t last as long as some other fishes, but it is delicious. Find it fresh, and eat it that night. I’ve had success with many-a bluefish preparation, but this one was extra yummy and also super easy. Don’t take my word for it; get out there and find you some bluefish.
- 1 lb. bluefish fillets
- 1/2 bottle of red wine vinegar
- 1 large eggplant, halved lengthwise and sliced thinly
- 1 head of collard greens, chopped
- 4 slices of bacon, cooked and crumbled
- 1 clove of garlic, minced
- avocado oil; can also use coconut oil or olive oil
- 1 tablespoon of ghee
- salt and pepper to taste
- Marinate the bluefish in the red wine vinegar for at least 1/2 hour, but can be for several hours.
- Preheat oven to 35o F
- Spread eggplant slices on a tin foil lined baking sheet. Generously drizzle oil over the slices and salt and pepper them.
- Cook at 350 for 20 minutes. Remove the sheet from the oven and fold the tin foil over itself so that it creates a little packet. Set the eggplant packet aside and allow it to steam in its own juices for 15 minutes or so.
- Once the eggplant is out of the oven, raise the heat to broil. Remove the bluefish from it’s marinade and place on a baking sheet; then place in the broiler and cook for about 10 minutes. Lower the heat to 300 and place the fish in the oven for an additional 10 minutes until the fish is almost caramelized.
- Meanwhile, add the ghee to a skillet. Once melted, add the garlic and cook until aromatic, about 1 minute. Add the collards and cook through for about 2 minutes and then add the crumbled bacon. Continue cooking for a minute or 2 more.
- Plate it all up, and eat.
Simple. Effective. Tasty.