Blue Fish in a White Wine Sauce with Zucchini Bread

Oh Blue Fish, I am a fan. It's true. This inexpensive, oft-overlooked fish is absolutely delicious. And I bet you've never had it. Who has? It's not the common one on menus or the frequently offered selection at your average grocery store. Yet it's flavorful, cheap, and healthy. What's not to like?

In this post I prepare it in a white wine sauce and pair it with zucchini bread and brussel sprouts (previously discussed on Cooking in the Capitol.) The flavor of the blue fish makes it best cooked in a light sauce, allowing the natural taste to come through while the lightness yet intenseness of zucchini breads matches the fish nicely. Round out this meal with a white wine and enjoy!

Blue Fish in a White Wine Sauce
To start, find a Whole Foods or other upscale supermarket! You will rarely find Blue Fish in your average grocery store since it is slightly more rare. But do know that when you finally located it, it'll be inexpensive, just around $9-$10 a pound. Makes for an economical dinner!

Pre-heat a small amount of olive oil in a pan. Place the bluefish in the pan. Ad diced onions and halved cherry tomatoes. For one pound of fish I added roughly 1/2 cup of onion and 3/4 cup of tomato, but feel free to use as little or as much as you want. Sprinkle on a small amount of salt and some black pepper. Pour in 1/2 cup of white wine - just choose whichever one you like best! Here I used a cooking sherry, but in the past I've just used my favorite Riesling or Sauvignon Blanc that I will then be drinking with dinner.

Allow the fish to cook for 5-7 minutes. Flip the bluefish over. If you have it, add a splash of cointreau. If the wine is cooking away add another splash of wine. Cook for another 5-7 minutes or until fish is cooked through. And that's it!

Enjoy your meal but keep in mind that sometimes Blue Fish has been known to have small bones in it. Not too many to turn you away from the fish, but perhaps a couple per filet. Watch out to avoid swallowing them!

Zucchini Bread
And I do love it. Ever had it? If not, don't be scared. Although you might be expecting a heavily-vegetabled starch that is an unappealing green color, zucchini bread actually looks quite normal and comes out sweet. Think of it as a cousin to banana bread. It's great with dinner, but also as dessert or even breakfast. Eat it plain or enjoy it with cream cheese for breakfast! You can also add chocolate chips if you are preparing a dessert version.

If you are sticking with my basic version head on over to Cooking Light. I skipped out on walnuts since I'm not such a big fan. If you like them, go for them, but if not do not worry - this bread is absolutely, 100% delicious without them.

Keep in mind this recipe is for two loaves and you can halve it if you want just one!

Enjoy! Let me know what you think.