Bluefish Cakes with Sun Dried Tomatoes

I only know one other person besides me who likes bluefish. And he only likes it because he goes fishing for them and he likes the fishing so he tolerates the eating part. My husband Ed, who rarely complains about anything I cook and will eat almost everything I cook, complains about bluefish and won’t eat it. So I make some for myself sometimes when he is out at dinnertime. Then, if there are any leftovers I make those into something for myself too because Ed won’t eat any of the leftovers either. Obviously people do eat bluefish because it’s always for sale at the fish store at this time of year. Granted  this fish is relatively cheap but you don’t eat food just because it’s cheap. Not bluefish anyway; there are other, more popular choices in the inexpensive category. For all of you out there, unknown to me, I know you’re there, loving bluefish as much as I do — here’s what I did recently with some of the leftovers: I made them into fishcakes with sun dried tomatoes and potatoes. They were spectacular. Soft inside, with crispy crusts, and that tangy taste from the tomatoes. I used bluefish of course but any leftover fish would do.   Bluefish Cakes with Sun Dried Tomatoes   2 medium Yukon gold potatoes 2 cups crumbled cooked bluefish (or any leftover fish) 1 large egg 1 thick scallion, finely chopped 1/4 cup chopped black imported olives 1/4 cup chopped sun dried tomatoes 3 tablespoons chopped fresh parsley 1 tablespoon Dijon mustard salt and pepper to taste all-purpose flour for dredging, about 1/4 cup 2 tablespoon butter 2 tablespoon olive oil lemon quarters   Cut the potatoes into large chunks and cook them in lightly salted water for 12-15 minutes or until tender. Drain under cold water and peel. Mash the potatoes and place them in a bowl. Add the fish, egg, scallion, olives, tomatoes, parsley, mustard and salt and pepper to taste. Mix the ingredients to distribute them evenly. Shape portions of the mixture into 4 patties about 1/2-thick. Dredge the patties in the flour and shake off excess. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the patties and cook for about 3 minutes per side or until hot, crispy and golden brown. Serve garnished with lemon quarters. Makes 4 servings

I only know one other person besides me who likes bluefish. And he only likes it because he goes fishing for them and he likes the fishing so he tolerates the eating part.

My husband Ed, who rarely complains about anything I cook and will eat almost everything I cook, complains about bluefish and won’t eat it. So I make some for myself sometimes when he is out at dinnertime.

Then, if there are any leftovers I make those into something for myself too because Ed won’t eat any of the leftovers either.

Obviously people do eat bluefish because it’s always for sale at the fish store at this time of year. Granted  this fish is relatively cheap but you don’t eat food just because it’s cheap. Not bluefish anyway; there are other, more popular choices in the inexpensive category.

For all of you out there, unknown to me, I know you’re there, loving bluefish as much as I do — here’s what I did recently with some of the leftovers: I made them into fishcakes with sun dried tomatoes and potatoes.

They were spectacular. Soft inside, with crispy crusts, and that tangy taste from the tomatoes. I used bluefish of course but any leftover fish would do.

 

Bluefish Cakes with Sun Dried Tomatoes

 

2 medium Yukon gold potatoes

2 cups crumbled cooked bluefish (or any leftover fish)

1 large egg

1 thick scallion, finely chopped

1/4 cup chopped black imported olives

1/4 cup chopped sun dried tomatoes

3 tablespoons chopped fresh parsley

1 tablespoon Dijon mustard

salt and pepper to taste

all-purpose flour for dredging, about 1/4 cup

2 tablespoon butter

2 tablespoon olive oil

lemon quarters

 

Cut the potatoes into large chunks and cook them in lightly salted water for 12-15 minutes or until tender. Drain under cold water and peel. Mash the potatoes and place them in a bowl. Add the fish, egg, scallion, olives, tomatoes, parsley, mustard and salt and pepper to taste. Mix the ingredients to distribute them evenly. Shape portions of the mixture into 4 patties about 1/2-thick. Dredge the patties in the flour and shake off excess. Heat the butter and olive oil in a sauté pan over medium heat. When the butter has melted and looks foamy, add the patties and cook for about 3 minutes per side or until hot, crispy and golden brown. Serve garnished with lemon quarters. Makes 4 servings