Dave Harp’s Montauk Bluefish Dip


4   cups water
1   cup white wine
¼ cup lemon juice
salt and pepper
¼ cup parsley, chopped
1 large fillet of bluefish (or rockfish)
1 shallot, minced
1 stalk celery, minced
10 chives, minced
3 sun-dried tomatoes, minced
1 teaspoon capers, minced
1 tablespoon horseradish
1⁄2 to 3⁄4 cup mayo

Poach fish in water, white wine, lemon juice, salt, pepper, and parsley. Bring liquid to boil and simmer.  Do not cover. Cook about 10 minutes. Let cool and remove dark area of fish. Flake fish, add remaining ingredients, and mix all with fork. Season with salt and pepper. Refrigerate until ready to serve.

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