As a rule a flyguide off Montauk seeks birds in order to find Bluefish. As the fish push the bait to the surface, terns & gulls flock and feed from above signaling the schools position for miles around. The trick to hooking Blue fish today was in the countdown, after a good cast from the bow of Capt. Brian’s 21 foot boat the countdown began, after reaching 30 it was time to strip the line. The birds signaled us in to a spot 2 miles of the cliff edged beaches west of the point. It was Brian’s fish finder that suggested we remain, and succeed for 3 hours catching Bluefish up to 12 pounds.

This dish is the result of our summer seasons progress, the tomatoes are ripe and brilliant, peppers abound, cabbage is on the stand in several different varieties and the Bluefish are fat and feisty.

For Bluefish Tostadas:

1 lb fresh bluefish filet, skin on
1 red onion, sliced thin
2 jalepeno chilies, seeded and diced
2 cloves garlic, sliced thin
3 tablespoons olive oil
2 tablespoon lime juice
salt
12 corn tortillas

Bring the oven to 400 degrees and place the fish fillets skin side down on a baking sheet. In a skillet bring the oil to heat over a medium flame, then add the chilies and onion.

As they soften, season the fish with salt then add the lime juice to the pan, stir and spoon the contents of the pan over the fillets.

Now place in the oven for 15 minutes.

For Cole Slaw:

2 cups napa or savoy cabbage, sliced thin
1/2 red onion, sliced thin
2 tablespoons lime juice
3 tablespoons extra virgin olive oil
15 cilantro leaves, chopped
1 avocado diced
1 ripe tomato, diced
pinch of salt

Combine all in a bowl and toss.

Plate on warm tortillas,
top with bluefish
and serve.

Be sure to include the roasted onions and peppers on the fish servings. Garnish with lime.