Grilled Bluefish with Poblano Cream

Farmers’ Market season is upon us here in New England, and in addition to the stunning selection of fresh fruits and veggies, many markets also sell meats, eggs, and seafood.

Red's Best package with QR Code

During my recent trip to the Dewey Square Farmers’ Market, I discovered Red’s Best Seafood, a local company that specializes in locally caught sustainable seafood. The company prides itself on its transparency, placing QR codes on its products that tell the consumer who caught the fish and where and how it was caught. Red’s commitment to traceability is especially relevant here in Boston after the Boston Globe's 2011 exposé on the rampant mislabeling of seafood in area restaurants.

I picked up a pound of bluefish, a popular game fish in New England. Bluefish are found throughout the Atlantic. Their strong, oily flavor may be too “fishy” for some people, but seafood lovers appreciate its versatility. Bluefish is most often smoked and made into a popular dip, but it is also great on the grill, as its oiliness keeps it moist.

I prepared my bluefish with a flavorful poblano cream sauce and served it with crispy fried green tomatoes. Try this if you buy or catch bluefish!


Grilled Bluefish with Poblano Cream

2 poblano chiles, roasted and chopped*
1/3 c. aged sherry
2 T. olive oil
Pinch salt
Dash cayenne pepper (optional)
1 lb. bluefish fillet
2 T. sour cream

Preheat your grill or broiler. In the meantime, blend the roasted poblanos, aged sherry, olive oil, salt, and cayenne pepper (if using) together in a blender or food processor.

Spread 1-2 tablespoons of the poblano blend on the bluefish. Set it aside for 10-15 minutes to let the fish absorb the flavors, then grill or broil for 10-12 minutes, or until the fish is fully cooked.

While the fish is cooking, add the sour cream to the poblano mixture and blend again in the blender or food processor. Serve this song along with the grilled fish.


* To roast poblano peppers, remove the stems and cut them in half. Place them cut-side down on a foil-lined baking sheet and broil until the skins are blistered and blackened. Remove from the broiler, and when the peppers are cool enough to touch, remove the charred skin.