Martha’s Vineyard Annual Derby, and a Recipe for Carmel Bluefish
Derby fishing, Edgartown.
Martha’s Vineyard Annual Derby
Summer days and nights may be ending. The temperatures may soon (hopefully) be cooling off, but that does not mean our Martha’s Vineyard fun has to come to a close. One of the spectacular traditions of our community is our annual Derby. Beginning on Sunday, September 12th through Saturday, October 16th. Enjoy the pleasures of fishing for bluefish, spend time with old friends and make some new ones. We are thrilled to celebrate the 76th anniversary of the Derby and thought what a perfect way to celebrate and honor our coastal community, traditions, and restaurants than with a featured bluefish recipe. Our beloved Bluefish sometimes gets a bad rap for having an overly fishy taste, but when handled properly and with the right recipe this fisherman’s delight will satisfy your tastebuds.
This week our featured recipe is Fast Vietnamese Carmel Bluefish from NYTimes Cooking.
Ingredients:
4 (6-ounce) skin-on bluefish fillets (or substitute mackerel, trout or thin salmon fillets)
1 tablespoon peanut, grapeseed or safflower oil
1 stalk lemongrass, or use lemon or lime zest (see note)
⅓ cup light brown sugar
2 tablespoons Asian fish sauce
1 ½ tablespoons soy sauce
1 teaspoon grated ginger
½ teaspoon black pepper
Sliced scallions, as needed
Thinly sliced jalapeño, as needed
Fresh cilantro, as needed
Cooked rice, for serving (optional)
Preparation:
Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.
Remember that this fish is best served fresh!
Happy Derby days! We are so looking forward to the next month!