Well today's version of this fish, ("coffee dusted" before smoking), lent a fabulous blackening, or crust to the bluefish, which was tremendous in contrast to the "melt apart" extra soft bites of this sea animal itself!
Some smoked okra, and another mound of amaranth, some spinach and raw slivers of elephant garlic, rounded it out wonderfully; and still kept the healthful aspect in balance too! (I love the coffee as a dry rub, in that it doesn't have any sodium or junk that's found in blackening spices, and yet creates a similar crunchy and fabulous coating)! Such magnificent stuff! Olive oil and red pepper flakes were added at the table, and it was beautiful!
The perfect pairing with this is Syrah, and thus Shiraz, (which is the same grape), if that is easier to find. Enjoy!
Cheers and happy October! - Leah