Fish poached in olive oil

My friend Fred will be all over this one. The man spends more time chasing fish than anyone I know, and is always searching for new ways to prepare the swimmers that take his lure.

Like me, Fred tries to keep things simple. I liked that about him when we first met each other, more than a couple decades back. He was editing a technology magazine and I was a newly hired gun brought in to do the things that hired guns do. My first assignment was to edit a cover story whose author and assigning editor (both trusted staffers) had determined required 11,000 words or so to tell. "Do what you think it needs," were my only instructions.

The next day, after I'd turned in a much-simplified 3,500-word piece for all parties to review, Fred was the only one not demanding that I be made acquainted with the exit, or perhaps a higher-floor open window. A two-month assignment grew into a yearlong gig, and a friendship that has lasted much longer.

Long enough to know that, when fishing season on Long Island commences this fall, Fred will be giving this olive oil-poached fish fillet preparation a serious going over. It's luxurious, for sure. But it couldn't possibly be simpler.

You can oil poach a lot of different types of fish, but this whole bluefish fillet had my name written all over it.

All you need to do is season the fillet with salt and freshly ground black pepper. (By the way, make sure to allow the fish to come up to room temperature before working with it. It should not be cold when you begin cooking it.)

Put the fillet in a baking dish, cover it with olive oil, and add a couple of crushed garlic cloves and whatever fresh herbs you like. Then place the dish in an oven preheated to 200 to 250 degrees F and leave it alone. After around 25 minutes start checking the fish for doneness. As usual, the exact amount of cooking time will depend on a lot of things, the thickness of the fillet among them. This fillet took around 35 minutes at roughly 250 degrees or so.

Plate the fillet, along with some of the olive oil, and allow to rest before serving. I like it at room temperature, but some people prefer eating the fish when it's still warm.

I'm not so sure where Fred stands on this issue. Guess we're not quite as close as I thought.

Bluefish alla Abatemarco

If you walk the beaches of Montauk, Long Island, when the blues or the stripers run, there is an excellent chance that you will cross tire paths with my friend Fred. His is the beige truck with an untold number of rods attached to it, and the big white Igloo with a "Meatball" sticker strapped to its grill. His son Dan might also be in evidence, or his brother Frank and his daughter Gina.

The Abatemarcos are a loving, tightly knit family of very serious fishermen.

This is where they fish. And, for a while last weekend, so did I.

Fred and his wife Natalie (the only Abatemarco I have not witnessed carrying a fishing rod) go through a lot of what Fred calls "protein." And so they are always scouting new ways to prepare it. After a three-hour round of fishing on Saturday my associate went about concocting a new preparation for our hosts, a lovely "Bluefish Scancanesca" (don't ask) that pleased 10 very hungry people at dinner.

And so when four fresh pieces of blue got tossed into my cooler for the ride home on Monday morning I took that to mean it was my turn to come up with something that our gracious hosts and their family might enjoy.

They'd better. Because it's got their name on it.

Season both sides of the bluefish (or most any other fish you like) with salt and pepper and marinate in olive oil for around half an hour.

In a baking dish covered in olive oil mix together potatoes, red onion, lots of whole garlic cloves and some cherry tomatoes, and season with salt, pepper, fresh rosemary and oregano. Place in an oven preheated to 350 degrees F and cook for around 45 minutes, or until the potatoes are tender.

Place the fish atop the cooked vegetables and return to the oven.

In about 15 minutes you'll be good to go.

And wishing that Fred and his Igloo were within reach.

Bluefish alla Abatemarco
Recipe

4 6 oz. pieces of bluefish
Extra virgin olive oil
2 baking potatoes, cut into one-inch cubes
1 red onion, sliced
6-8 garlic cloves, lightly smashed but left whole
1 dozen whole cherry tomatoes
Fresh rosemary and oregano
Salt and freshly ground pepper

Preheat oven to 350 degrees F
Place the bluefish in a dish or bowl and liberally pour olive oil over it. Salt and pepper the fish and allow to rest in the oil for 30 minutes.
Cover the surface of a baking dish with olive oil, add the other ingredients, and place into the oven uncovered. Stir occasionally.
When the potatoes are fork tender (around 45 minutes) place the bluefish pieces on top of the vegetables and return to the oven for around 15 minutes.