PREPARATION:

To smoke the bluefish:

1. Season the bluefish fillets with 1 tablespoon of the olive oil, salt and black pepper. Prepare the smoker by placing the smoking chips in the base of the smoker. Place the drip pan in the smoker and the rack on top of the drip pan. Lay the bluefish on the rack and position the lid over the top of the smoker so that it is almost closed. Place the smoker on the stove top over a medium heat and heat until the pan begins to smoke. Once smoke starts to rise from the pan cover the smoker completely and cook the bluefish for 12 to 14 minutes.

For the dressing

1. Place a large saute pan over medium-high heat. Add the remaining olive oil and when hot, add the shallots and garlic, and cook for 1 minute. Add the walnuts and cook until just toasted, stirring, about 1 minute. Add the apples and honey and cook, stirring occasionally, for 3 minutes. Season the apple mixture with salt and black pepper. Add the vinegar and reduce by half, about 30 seconds. Remove the dressing from the heat.

To Serve:

1. Place the watercress in a large heatproof bowl. Pour dressing over the watercress. Toss well to coat and divide the watercress among 4 plates. Place the fish on top of the watercress. Serve immediately.

   Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the One Fish, Two Fish, Rockfish, Blue Fish episode of Emeril Green.