Fish-Skin Crispies? That's right. This recipe comes from that large category of happy accidents, as you'll understand as you read on. DRI readers will already know our devotion to Bluefish. The basic idea for the recipe is to make a large dinner salad and top it with chunks of grilled bluefish and roasted potatoes. If you follow the link above you'll see that we grill the bluefish skin-side first, and then flip it. This time (as usual I have to admit) when I slid the spatula under the fish, I kind of crumpled all the skin to one side of the fillet. So, after I flipped it, I had the bare cooked side of the fish, and a sort of rolled-up blackened strip of skin. I finished grilling on the other side and brought the fish inside. Then it dawned on me. That crispy-crunchy burnt fish-skin would make a great little topping for the salad. I chopped it up into little chunks and sprinkled over the top. Man-o-Man, that is another DRI-special, easy, fun and totally tasty. If you need a formal recipe after all of that, it would go something like this.
1) Follow the recipe at Bluefish to make the fish, remembering to mess up when you're flipping the fish from the skin side.
2) Make a large dinner salad with your favorite greens (we used an arugula mix, some thinly sliced red cabbage and added some olives)
3) Slice potatoes into wedges and mix in a bowl with olive oil, garlic salt, pepper and paprika, bake at 400 for 20 minutes.
4) Chop the burnt skin and sprinkle over top.
Eat, enter the recipe into your food blog, Repeat.
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