Well, I am not really assessing anything – I only wanted to highlight the fact that I am taking a break today from yard and garden work. Not that the garden is not assessment-worthy: There have been some accomplishments and early successes: The woodland garden in front of the house holds pretty much all the species I think are a good fit there. Most of the plants came back in full force and are filling in the open areas. I added a few ferns and some accent plants, but all in all we’re on our way to a grand front garden next year. The only disappointment is the blue eyed grass – only one came back this spring. Last year I had 8 or 9 plants blooming and loving life – and those plants had survived the winter before that in fine shape. Who knows, maybe I will figure out what went wrong.
Foamflower (Tiarella cordifolia) and the non-native old-fashioned bleeding heart (Dicentra spectabilis) provide color and structural contrast alongside the riverstone garden path.
There is a lot of work left undone in the garden, and there is also this blog – I have taken pictures but have not posted anything on at least 10 plants… I have some serious catching up to do. But not today. Today was a chance to switch up the routine and re-connect with some other fun passtimes in the realm of hunting and gathering. The tally (and it is barely 1pm) is a striped bass, bluefish and a basket full of Mercenaria mercenaria all the way from littleneck size to major domo quahog. This should keep us happy over the next week or so.
Here are some bluefish recipes that I like. If you are wondering, I put down some shellfish recipes in prior blogs…
Grilled bluefish
- bluefish filet, with the skin on
- 3/4 cup mayonnaise
- 1 -2 large onion, cut into 1/4 to 1/2 inch slices
- 2 teaspoons fresh lemon juice
- pepper
- cajun seasoning (optional)
Preheat the grill and put bluefish filet with skin side down, on ungreased aluminum foil (Allow enough foil to make a package, sealed at the ends and folded at the top, allowing room for fish to steam). Spread mayonnaise over the top of the fish, put the onion rings on top next, in layers. Add cajun seasoning and pepper, and drizzle lemon juice on the fish. Next, fold the aluminum foil and make a seal lengthwise over the and fold in the ends. You want to keep an open space on top. Place the bluefish on the grill and grill at medium-high heat, at 350 to 375 degrees for 15 minutes. After 15 minutes, carefully open the package to check – you want it just barely done (it should flake easily with a fork). Lastly, leave the foil wide open, make several holes in the bottom of the foil. Also make a few holes right through the fish and through the foil. Close the cover to the grill.  After a few minutes you can slide the bluefish on a plate – the fish skin will stay stuck to the foil.
Broiled bluefish with a little Asian touch
- bluefish filet
- 1/2 cup melted butter
- juice of 2 fresh lemons
- 1/2 cup sake or cooking wine
- finely chopped 2 medium onions
- sprinkle of parsley
Place filet, skin down on aluminum foil in a cookie pan with corners turned up to hold in the juice. Pour on sake, melted butter, fresh lemon juice and chopped onions. Let it marinate about 2 hours. Now put on parsley. Place under broiler for approximately 15 minutes.
Baked bluefish, with yay! Gin!!
- bluefish filet
- mayonnaise
- pepper and salt
- gin
Spread mayonnaise over the bluefish. Sprinkle with salt and a good amount of pepper. Add a sprinkling or two of gin. Bake at 350 degrees for 30 minutes.
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