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I've been stuck on two recipes I received from a charter captain on MV.
"Every good meal starts with an onion."
SB:
-Two Vadalia or Walla walla onions (sweet onions) cut in half and sliced round in 1/4" thick pieces.
- Six to Eight pieces off a clove of garlic minced
-1/3 stick of butter
-1 tablespoon anchovy paste
-2 lemons each cut into quarters, then cut into eights. (mostly for color)
-1 small jar maybe 4 or 6 ounces capers.
-Salt/Pepper to tatse
Make a tin foil boat for everything above including SB. Add enough olive oil to coat tin foil, lay SB filets on foil, add onions, capers, then lemons pieces on top.
In a separate pan over the stove top, melt butter, minced garlic, and anchovy paste. Simmer and stir to reduce. Then pour or brush over the top of filets and onions while still on the grill.
Just before I take everything off the grill, I pick out the lemon and place the rind sides directly against the grill metal just added color.
Recipe 2: SB or Bluefish (fresh)
Low sodium soy
salt
pepper
1/3 stick butter
anchovy paste
1 sweet onion, cut in half, then sliced into 1/4" thick half rounds.
Make this in a separate tin foil boat on the grill (so the soy taste does not interfere with the lemon/caper taste). Reduce the soy, butter, garlic, salt and pepper over stove top pan, adding enough soy to be a bit stronger taste than the butter.
Add over the top of striped bass or bluefish like above recipe while on the grill.
Serve on a large platter side by side, corn on the cob (in season) and salad make a great meal.
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