In a bluefish fajitas-eating mood, I’ve made them twice in a row recently. Each and every time, they tasted good and hit the spot. What made the fajitas special were the bluefish, guacamole, tomatillo salsa verde and Greek yogurt (You can find the recipe for guacamole here and tomatillo salsa verde here.). Mmm, Mmm good! The ingredients came together very well to make a delicious meal.

The recipe comes from Beyond Salmon. Helen first cooks the fish on the stove and then puts it in the oven. I’ve done that a couple of times but no longer do so. I simply cook everything on the stovetop.

One thing I like about all of Helen’s recipes is that she offers fish substitutions, in case you can’t find one particular type of fish. It’s very helpful and, for me, always makes the recipe taste slightly different, never boring. Thanks, Helen!

Paz

Bluefish Fajitas
Beyond Salmon

The result of this inspiration were bluefish fajitas — probably completely unauthentic, but terribly good. I sprinkled skin-on bluefish fillet with salt, pepper, cumin, and coriander and seared it on the skin side in a cast iron pan with a little oil until crispy. Then flipped it, spread sliced peppers and onions around it and finished it in the oven until done (about 5 minutes at 400F). The bluefish then went onto a plate to rest, while I finished cooking peppers and onions on the stovetop over high heat. In went a little minced garlic, a good squirt of lime juice, a large handful of minced cilantro, and flaked bluefish (yes, I do eat the skin, but you don’t have to

I served it with warm tortillas, guacamole, chopped tomatoes, “Total” Greek yogurt (instead of sour cream), and of course tomatillo salsa verde. Yum!

Fish substitutions: red snapper, grouper, striped bass, cod, haddock, halibut, tilapia, barramundi, mahi-mahi, swordfish, tuna (seared rare), or any fish leftovers.