One 4-ounce bluefish fillet per person
½ pound butter
Blackening spice for fish
2 papayas, sliced
1 fresh pineapple, diced
1 red bell pepper, diced
1 small red onion, diced
3 tablespoons extra virgin olive oil
½ bunch fresh cilantro, chopped
Juice of 2 limes
Salt to taste
Mix all salsa ingredients well, and refrigerate several hours to blend flavors. Melt butter. Dip bluefish fillets in butter, then coat with blackening spice. Heat a skillet (cast iron works best) very hot, add a tablespoon of butter to the skillet and cook one filet for about 2 minutes on each side. Repeat for each piece of fish, adding more butter for each fillet. Serve fillets topped with the chilled salsa.
Adapted from Chef Chris McNally’s recipe from The Ship’s Cabin, Norfolk, VA; from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant, Virginia Institute of Marine Science, www.vims.edu/adv/seafood.