My teenagers are not fans of rising early for anything, but a fishing trip off the coast of Cape Cod had them up and out the door by 5am. They had caught so many bluefish that by mid-morning they turned back to shore with the boat’s cold storage filled to the brim.
Bluefish is a rich, oily fish that can become “fishy” in flavor if not caught or purchased fresh. I placed the fish over a single layer of sliced zucchini, added a splash of olive oil and white wine and steamed it in a big foil packet. I finished the dish with a squeeze of fresh lemon juice and topped it with fresh herbs. Paired with corn on the cob and a crisp green salad, this is an easy late summer meal.