Block Island Bluefish Rolls

My wife was just 'stranded' on Block Island for a few extra days this past week as bad weather stopped the ferry service.  I say 'stranded' - more like blessed...

This reminded me of spending a few weeks last year at my sister and brother in law's house on the island with my father in law.  My wife tended lovingly to his aging needs while I cooked up a storm for him.

On the island, needless to say we ate lots of fish, especially when another brother in law, Glen, came for a few days and cooked up many pounds of bluefish they freshly caught that day.

What to do with all the bluefish - not a great fish to stand leftover for more than a day or two.  Bluefish rolls for everyone.  What a great lunch the next day!
1 lb bluefish fillet, skinned
1/3 cup good real mayonnaise
1 Tbsp fresh dill weed, minced
1 Tbsp chopped chives
1 tsp brined capers, minced
1 Tbsp fresh lemon juice

4 cornichon pickles, sliced in half lengthwise
1 fresh tomato, sliced
2 cups spring mix lettuce leaves
4 hot dog buns

Heat grill. Spray fish with canola oil and season lightly with salt and pepper. Grill bluefish over medium heat about 10 minutes, turning once or twice. Remove from heat and bring to room temperature.

Shred fish with two forks Mix with mayonnaise, dill, chives, capers and lemon juice. Toast buns on grill if desired. Spread buns with a dash more mayonnaise, if desired. Lay a bed of lettuce leaves on each bun, followed by 1/4 of the bluefish salad and 1/4 of the tomatoes. Garnish with pickles.

Tomatoes, no tomatoes.  Grilled bun or not.  Make it your own.  Makes 4 bluefish rolls.  Serve with lemon wedges.

Cook’s Note: You can use many different types of fish, baked, grilled or poached - just cool at least to room temperature before shredding.  And if cooking on Block Island, you will find lots of choices at the fish markets there.

Point Judith ferry navigating Block Island sound

Having summered often in Block Island, it is known in our family for many things, if not lobster rolls.  And no one loved lobster rolls more than my late father in law, Bernard.  So it was more than appropriate that Marika and Gerald, catering Bernard's memorial service in Maine this past summer, offered lobster rolls.  A preparation probably very similar to this, though much, much dearer :-))

That's a lot of lobster!