Catch the wave

Pan-Fried Bluefish with Spicy Tomato and Bacon Vinaigrette

Serves 6

1 pint cherry or grape tomatoes, quartered lengthwise (about 2 cups)

Salt and black pepper

½ teaspoon sugar

6 slices bacon, cut into small pieces

1 teaspoon red pepper flakes

½ teaspoon ground cumin

1 medium garlic clove, minced

1½ tablespoons red wine vinegar

¼ cup extra-virgin olive oil

3 tablespoons flour

2¼ pounds bluefish fillets, skinned and cut into 6 equal portions

2 tablespoons finely chopped fresh parsley

In a medium nonreactive bowl, mix the tomatoes with ½ teaspoon each salt and black pepper and the sugar and let rest about 10 minutes. Meanwhile, in a large nonstick skillet over medium heat, fry the bacon, stirring often, until rendered and crisp, about 5 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate to drain. Set aside. Add 1½ tablespoons rendered bacon fat (discard the rest and wipe the skillet clean) to the tomatoes, then add red pepper flakes, cumin, garlic, vinegar, ½ teaspoon salt, and black pepper to taste, and stir to mix. Vigorously stir in 2 tablespoons of oil, and set aside.

Place the flour in shallow dish; dredge the fish fillets and season with salt and black pepper. Add the remaining 2 tablespoons of oil to the skillet, return it to medium-high heat, and heat until the oil ripples. Cook the fish until lightly browned and just cooked through, about 4 minutes per side. Remove the fish to a platter; add the bacon to the vinaigrette and stir to re-blend, if necessary. Spoon the vinaigrette over the fish, sprinkle with parsley, and serve at once.

Striped Bass with Roasted Red Pepper and Orange Vinaigrette

Serves 6

2 large oranges

½ cup chopped roasted red pepper (about 1 7-ounce jar)

2 garlic cloves, minced

2 teaspoons minced fresh thyme

2 tablespoons sherry vinegar

Salt and pepper

¼ cup plus 2 tablespoons extra-virgin olive oil

3 tablespoons flour

2¼ pounds striped bass fillets, skinned and cut into 6 equal portions

2 tablespoons finely chopped fresh parsley

Finely grate about 4 teaspoons of zest from the oranges, and set aside. Slice the ends from the zested oranges, trim off all the white pith, and separate segments, cutting the pulp away from membranes. Set segments aside.