Recipe: Smoked Bluefish Salad with Hot Peppers and Honey
- by tribe
It’s Local Fish Week here on the BAMCO blog, in honor of our first-ever Eat Local (Fish) Challenge! According to a new report from NOAA, Americans eat only about 15 pounds of seafood per capita annually, and of that, 91% is imported. Time to tip the scales in a healthy, homeward location!
Smoked Bluefish Salad with Hot Peppers and Honey
From Jay Keller, Bon Appétit Executive Chef at Gallaudet University in Washington, D.C.
Bluefish is an oily fish, like mackerel, which is a good substitution. Any smoked whitefish will work. The mixture is great on salad, or try it with bread!
Serves 4-6
- 1 pound smoked bluefish
- 2 tablespoons sweet peppers, minced
- 1 tablespoon hot pepper, seeded and minced
- 1 tablespoon celery leaves or celery stalk, minced
- 2 tablespoons mayonnaise (homemade best, storebought OK)
- 1 teaspoon honey
- A dash of cider vinegar
- Bibb lettuce, amount is up to you
Remove any skin from the bluefish. Break the fish into small pieces, removing any bones that may appear. Combine with peppers in a bowl.
Thin the mayonnaise with the honey and vinegar. Add the mayonnaise to the bowl and mix until ingredients come together.
Scoop mixture onto a bed of Bibb lettuce, and enjoy with a thin sliced grilled baguette.