‘Pickled’ Bluefish (“A Taste of India,” Michael Joseph edition © 1985, page 205)
Can’t imagine how this recipe came by it’s name (which sounds pretty awful to me). As Jaffrey says, it’s “not really pickled—just prepared in a tart and hot sauce.”
The marinade is a combination of tamarind paste, cayenne pepper, crushed garlic, and grated ginger. This is spread on lightly salted bluefish (or mackerel) fillets and allowed to marinate for an hour before being broiled. She suggests 8 minutes; mine took 10. The cooked fillets should be sprinkled with chopped cilantro, but I didn’t have any.
I’m conflicted about this recipe. The marinade was excellent: a hint of sweet, a hint of spicy, and what could be wrong with garlic and ginger. But I thought it somewhat overwhelmed the flavor of the bluefish. It may have been my fault, since I eyed rather than measured the ingredients and may have overdone it slightly. Or, it may just be that fond as I am of fresh bluefish, I prefer it more simply prepared.
I’d be curious to know what others who may have tried this think about it.
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