Broiled Bluefish with Romano Beans and Corn-Kimchi Salad
I don’t get the hesitation over darker, oilier, “fishier” sort of fish. Bluefish, mackerel, herring, sardines — these are the flavorful dark meats to bland white meat chicken (of the sea). If you’re one who prefers full-flavored, juicy cuts like chicken thighs or pork shoulder instead of loin, you might find common ground in these highly undervalued types of fish. Then again, the fillet of bluefish I broiled here was so fresh, it tasted clean and just faintly of the … Read More