Smoked Massachusetts Bay Bluefish Fillet with Corn Risotto, Zucchini and Tomato - Basil Relish

Smoked Bluefish Fillet

  • Bluefish fillet portions
  • Brine
  • Wood / Cobs for smoking
  • Spice Mix

Portion the bluefish and place the portions into the brine for at least 20 minutes; remove the portions from the brine and pat dry with paper towels. Set up a stove top smoker, smoke the fish long enough to impart the desired amount of smoke flavor without cooking the fish. Remove the fish from the smoker and place it onto a baking sheet. Dust portions evenly with spice mix, bake in 350 degree convection oven until just cooked, 5 -7 minutes, depending in the thickness of the fillets.

Bluefish Brine

  • 1 cups julienned Onion
  • 1 TB chopped Garlic
  • 3 cups Water
  • ½ cup Kosher Salt
  • ½ cup Brown Sugar
  • 1/3 cup Honey
  • 1/3 cup Brandy
  • 2 ½ TB Lemon Juice

Combine all ingredients, mixing until all of the sugar and salt is dissolved. Add fish, brine for at least 20 minutes. Remove fish from brine, pat dry with paper towels before smoking.

Bluefish Spice Mix

  • 4 TB Celery Seeds
  • 4 ts ground Mustard Seeds
  • 4 ts Paprika
  • 2 ts Ancho Chili Powder
  • 1 ts ground Fennel Seeds
  • 1TB Kosher Salt
  • 2 ts granulated Sugar
  • 2 TB chopped fresh Thyme

 

EVOO’s Corn Risotto

  • 8 cups Corn Stock
  • 2 ts Vegetable Oil
  • 1½ cups Carnaroli rice
  • 2 TB minced Shallot
  • 2 ts minced Garlic
  • 2/3  cup Dry White Wine
  • 3 cups Corn Kernels
  • 1TB powdered Carnaroli rice
  • 2 ts Kosher Salt
  • ½ ts fresh ground Black Pepper
  • 4 TB whole Butter

In a heavy bottomed sauce pan over medium - high heat, bring the stock to a boil; reduce heat to a simmer.

Meanwhile, in a separate wide, heavy bottomed sauce pot over medium - high heat, heat the oil until shimmering, not smoking.  Add the rice, with a wooden spoon stir until the rice becomes chalky and lightly toasted, about 2 minutes. Stir in the shallots and garlic, cooking for just a minute, until they are translucent and not browned.  Add the wine, stir vigorously, until all of the wine is absorbed. Add 2 cups of the hot stock, stir frequently until most of the stock is absorbed.  Continue to add stock 1 cup at a time, stirring and letting the rice absorb it before adding another cup. Each time you add stock, also add some corn.  

When the risotto is not quite tender, remove from heat, add the rice powder, salt, pepper, butter and as much stock as needed to achieve the perfect consistency. Taste and adjust seasoning as necessary.

 

Get in touch

Louisiana Seafood Promotion &
Marketing Board
1051 N. Third St., 3rd Floor
Baton Rouge, La. 70802
Call: 225.342.0552
Email: jburas@crt.la.gov

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