Grilled Bluefish Salad

Isn't it neat how the weather directly effects our eating habits?  A month ago, a dinner of soup or stew or pasta wasn't out of the question.  But now the mere thought of turning the oven on makes me sweat.  Thankfully, I have a talented grill-master of a husband who knows how to cook fish perfectly, so we've taken most of our food preparation outside.

Over the last few weeks, we've been preparing a lot of bluefish.  Caught along the East Coast, bluefish is meatier and more oily than a lot of other seafood from this region.  It's a turn off for some, but I find that grilling it takes care of the "fishiness."  The price of bluefish, which is usually found in local stores for $7 or $8/lb, makes it very appealing as well.  We'll often buy an extra portion or two to make this salad, which we enjoy for lunch throughout the week.  Credit must be given to our friend, Kat, who served a bowl of this when we were together on the Cape last month and had mixed in some minced lemon slices.  It's a wonder I hadn't thought to do the same before, since I'm known for adding lemon zest or juice to almost everything I make.  It provides a surprising amount of zip, which is exactly what I want in summer fare.

Grilled Bluefish Salad

Servings Grilled Bluefish (alone): Serves 4 for dinner Grilled Bluefish Salad: Approximately 8-10 people for lunch


For the grilled bluefish 2 - 1 lb bluefish fillets, bones removed 4 tablespoons olive oil Coarse ground black pepper 2 garlic cloves, sliced 1 tablespoon minced ginger Curry powder 1 lemon, sliced into thin rounds, seeds removed Soy sauce

For the salad 1 tablespoon mayonnaise 1/4 cup chopped cucumber 1 large carrot, peeled and chopped 1/2 shallot, minced 1 teaspoon minced flat-leaf parsley 2 grilled lemon slices, minced

Pita bread, for serving


1. Prepare the bluefish for the grill.  Place the fish fillets in a large glass baking dish. Rub each fillet of fish with 1 tablespoon olive oil, curry powder, and black pepper. Spread and gently smoosh (yes, smoosh) garlic slices and ginger into the flesh of the fillet.  Top with lemon slices.  Pour 3 tablespoons of soy sauce over the fillets. Let sit for 30 minutes.

2. While the fish is marinating, prepare the grill.  Pour some canola oil on a paper towel and rub this over the grates of the grill.  Preheat the grill to medium heat.  Once it has preheated, place each fillet, skin side down, on the grill.  Close the cover of the grill and cook for approximately 10-12 minutes until the fish is firm and starts to flake as you lift it.  If necessary, cook for an additional 3 minutes and check again.

3. Transfer the fish to a large platter.  At this point, you can eat some of the fish as a meal and just use leftovers for bluefish salad, or you can make one large batch of bluefish salad.

4. Before you make the bluefish salad, make sure the fillets have cooled. Once they have cooled, remove the skin from the fish.  Don't worry if a little remains.  Transfer to a mixing bowl and flake the fish with a fork.  Add the cucumber, carrot, shallot and minced grilled lemon slices.  Add the mayonnaise and stir to combine. Taste for seasoning and, if necessary, add salt and black pepper.

Potato Salad with Dill + Horseradish Aioli

What a week!  Actually, what a month!  I can't believe May is wrapping up.  Feels like I always say that.  It's so odd how time just flies by.  The burst of travel hasn't helped with slowing things down.  And next week I pack up for a few days in Vegas, where I'll be attending the Saveur Blog Awards (our little project, The Boys Club, won the Best Cocktail Blog category).  As soon as I mentioned the win to Eric, he scurried off to his computer to look at flights.  Having never been to Vegas, we're doing it up... fancy dinners, theater tickets (Eric's birthday is coming up as is our wedding anniversary, so this is our big celebration).  No gambling though... I'm not a fan, though I have a feeling he might hit the tables while I'm off doing foodie things.

There are no words to express how excited I am to finally get to meet the bloggers going to this event.  Some of my favorites are going to be there, including David and Luise, creators of the blog Green Kitchen Stories, who have just come out with their book, Vegetarian Everyday.  Often when I'm asked which sites are my favorites, I rattle of a long list, but between you and me, GKS is at the top.  I've been a fan of theirs for a long time and am so thrilled for their much deserved success (a wonderful mobile app, a cookbook, and a Saveur award all in twelve months).  So, yeah, I'm kind of psyched to meet them next week.

While flipping through Vegetarian Everyday, the dish that tantalized me the most, surprisingly, was their potato salad.  It's a stunner... never had I seen a potato salad with such vibrant colors and flavors. I knew immediately that I had to make it and get it up here before the Memorial Day weekend.  I've taken some liberties and incorporated homemade aioli into it.  Their recipe is definitely healthier than mine, but I'm a mayo fan and it's not potato salad in my world without a little of it thrown in.

Potato Salad with Dill + Horseradish Aioli

Source: Adapted from Vegetarian Everyday by David Frenkiel + Luise Vindahl

Yield: Serves 4

Tools A pot, large enough to cook the potatoes Medium bowl Whisk

Ingredients 2 lb - 3 oz small new potatoes 15-20 red and yellow cherry or grape tomatoes, halved 2 cups fresh sugarsnap peas, sliced lengthwise 1 large handful of fresh dill, coarsely chopped Kosher salt and freshly ground black pepper, to taste

Horseradish Dressing 2 egg yolks 2 teaspoons lemon juice 1 teaspoon kosher salt ¾ cup canola oil 1 tablespoon prepared horesradish


  1. Place the potatoes in a saucepan with just enough cold salted water to cover. Bring to a boil then reduce to simmer for 15 minutes.  Test with a small sharp knife. If the potatoes fall off the knife, they're done.
  2. Drain and set aside to cool.
  3. To make the horseradish dressing, whisk the egg yolks, 2 teaspoons lemon juice, and 1 teaspoon salt.   Slowly drizzle in the canola oil while whisking nonstop until the mixture begins to emulsify.  Continue to whisk in the oil until mixture has achieved a thick, mayonnaise-like consistency. Whisk in the horseradish and, if necessary, season with additional salt and pepper.
  4. Combine the tomatoes, peas and dill in a large serving bowl.
  5. When the potatoes have cooled, transfer them to the serving bowl.  Pour the dressing over them and toss with your hands to coat with the aioli.  Serve.