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!
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!
- 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.