Umami Aioli For Fish, Especially Bluefish Recipe

Name: Umami Aioli For Fish, Especially Bluefish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Umami seasoning; 3 tablespoons bonita flakes; 1/2 ounce crumpled dried kombu; 1/2 ounce dried shitake mushrooms; 1/4 ounce arame, optional; pinch of Maldon salt flakes; The aioli; 1 room temperature farm fresh large egg yolk; 2/3 cup grapeseed or canola oil; 1 tablespoon rice vinegar; 1 garlic clove, smashed and mashed; 1/3 cup olive oil; 1 teaspoon umami spice powder; 2 tablespoons bruised and minced fresh dill; 1 tablespoon bruised and minced ramp greens or chives and scallions; 1 tablespoon bruised and minced parsley; spritz of lemon; pinch of Maldon sea flakes

Servings: persons

Umami seasoning
3 tablespoons bonita flakes
1/2 ounce crumpled dried kombu
1/2 ounce dried shitake mushrooms
1/4 ounce arame, optional
pinch of Maldon salt flakes
The aioli
1 room temperature farm fresh large egg yolk
2/3 cup grapeseed or canola oil
1 tablespoon rice vinegar
1 garlic clove, smashed and mashed
1/3 cup olive oil
1 teaspoon umami spice powder
2 tablespoons bruised and minced fresh dill
1 tablespoon bruised and minced ramp greens or chives and scallions
1 tablespoon bruised and minced parsley
spritz of lemon
pinch of Maldon sea flakes

1
In a spice or clean coffee grinder add all the ingredients. Pulse until you create a dusty powderlike spice blend. Store in an airtight spice bottle. You can use this to enhance fish or beef among many other foods.
2
If you have forgotten to take out your egg or your house is just darn freezing, then set the egg in warm water for a few minutes. Then in a bowl resting on a tea towel (thanks, Food52 for the tip) whisk the yolk, vinegar, garlic and a tiny splash of the grapeseed or canola oil.
3
As you continue to whisk away with your better hand, slowly pour a thin stream of the same oil into the bowl. The mix should fluff up and pull together. At this point you can exhale and switch over to the olive oil. In the same fashion pour a slow steady stream into the bowl as you whisk like a dervish. Add the spice. Taste and adjust the acidity and salt level if needed.
4
Spritz the finely minced herbs with lemon juice. Stir in the combination to the aioli. Now sigh with both relief and pride. Go grill up 4 bluefish steaks and dinner will be ready in less than 10 minutes. This recipe will also work well with tuna or salmon if you are not a fan of bluefish. Have your slaw and warm potato salad waiting in the wings.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Umami seasoning, 3 tablespoons bonita flakes, 1/2 ounce crumpled dried kombu, 1/2 ounce dried shitake mushrooms, and more.

Yes, Umami Aioli For Fish, Especially Bluefish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Umami Aioli For Fish, Especially Bluefish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions