This recipe has evolved over the years. My husband, Jeff, and our sons, Jack and Nick, would bring in the early-morning catch, and they would be in need of a hearty breakfast. We’ve tried it with striped bass, but the more flavorful bluefish remains our favorite. Excerpted from Living Off the Sea by Melinda Fager and published by Vineyard Stories. 

Serves 3–4

• 1 tablespoon butter
• 3–5 chunks bluefish
• 3–4 eggs
• Salt and pepper
• Handful red or green peppers, chopped
• 1–2 tomatoes, diced
• 1 cup mozzarella cheese (optional)

1. Melt butter in a cast-iron skillet or saucepan. Place the bluefish in the pan, skin-side down. Cover the pan and cook at high temperature for 3 or 4 minutes.

2. Chop up the fish and skin with a spatula. (The skin is rich in protein.) Reduce heat to medium and add 3 or 4 eggs (an egg per person). Mix eggs and fish and season with salt and pepper. Add green peppers and tomatoes and mix together.

3. Cover pan and cook at medium heat for 3 to 5 minutes. Sprinkle cheese on top. Turn off heat and let sit for 2 to 3 minutes before serving. The bottom will be crusty. Cut pie-shaped wedges and serve with whole-wheat toast and a large pot of coffee.