Dining Features Article |
Hot Plates: Bluefish
Local waters never lack for this popular sport fish, but September's when they're biting best. Where we're getting our bluefish fix now.
Chef Michael Leviton deftly balances the assertive flavor of line-caught Chatham bluefish with a potent hit of smoked trout before brightening the proceedings with frisée, green bean–potato salad, and bracing horseradish vinaigrette.
283 Summer St., Boston, 617-695-2257, achilles-project.com.
Chef Jody Adams sears the fillet until crispy and serves it thinly sliced with fennel purée, saffron-infused peppers, and a brashly flavored grilled onion–currant salad.
One Bennett St., Cambridge, 617-661-5050, rialto-restaurant.com.
Chef Barry Maiden ratchets up the woody flavor of grilled blue-fish with a sprinkling of house-smoked salt before plating it on a bed of farro piccolo (a chewy, ricelike grain), along with wilted arugula, olive tapenade, and fresh Sweet 100 tomatoes.
233 Cardinal Medeiros Ave., Cambridge, 617-499-0090, hungrymothercambridge.com.
 |
Change text size |
 |
Print |
 |
Email |
 |
Write a comment |
User comments
- No users have posted comments on this article.
