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Grilled bluefish with fava bean purée recipe

The brightly flavored fava bean purée stands in perfect contrast to the richness of grilled bluefish.
The brightly flavored fava bean purée stands in perfect contrast to the richness of grilled bluefish.
Will Budiaman

Bluefish, wild-caught in the waters off the Atlantic coast, is a fantastic alternative to salmon that's also sustainable. It has pronounced, deep flavors similar to mackerel and is a great source of heart-healthy omega-3 fatty acids.

Finding the right wine to go with such an assertively flavored fish may seem like a challenge. The key is to find a full-bodied white or light-bodied red that will stand up to the richness. The 2012 pinot grigio Ramato from Attems, located in Venezia Giulia in Italy, a region famous for the varietal, is certainly up to the task. One look at the bottle shows that it's no ordinary bottle of pinot grigio: Its beautiful coppery hue hints at something special. And its complex, floral aromas are mingled with those of strawberry and cherry, an interesting departure from the usual citrus notes. On the palate it is crisp and balanced, and it can certainly stand in for light-bodied reds in the summer months.

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Ingredients

  • Two ½-lb bluefish fillets
  • 1 T vegetable oil
  • Sea salt and freshly ground black pepper, to taste
  • 1 lemon
  • 1 ¼ lbs fava beans, shelled
  • ½ cup extra-virgin olive oil, plus more for serving
  • 1 t red-wine vinegar
  • 2 scallions, green parts only

Directions

1. Preheat a grill on medium-high heat.

2. Pat the fish dry, and brush all over with the vegetable oil. Season with salt and pepper, to taste.

3. Grill the fish until grill marks appear, about 6 minutes per side.

4. Meanwhile, bring a large pot of water to a boil over high heat, and fill a large bowl with ice water.

5. Blanch the fava beans for 30 seconds, then drain and plunge in the ice bath.

6. Remove the skins, and transfer to the bowl of a food processor. Add the lemon juice, olive oil, red-wine vinegar, and scallions. Season with salt and pepper, to taste, and process until smooth.

7. Serve the fish with the fava bean purée, and garnish with olive oil.

Serves: 4

Suggested wine pairing: Attems pinot grigio Ramato 2012