BROILED BLUEFISH WITH TOMATO AND HERBS
A fresh summer catch from the Atlantic and Gulf coasts, bluefish has a rich, fine-textured flesh that makes it perfect for baking, broiling, or grilling.
2 lb bluefish or Spanish mackerel fillets with skin, cut into portions if desired
1/4 teaspoon black pepper
1/2 teaspoon salt
1/3 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
3 medium tomatoes (3/4 lb total), cut into 3/4-inch-thick slices
Preheat broiler. Line rack of a broiler pan with foil.
Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.
Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.
Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.
Makes 4 to 6 servings.
Gourmet
August 2006
A fresh summer catch from the Atlantic and Gulf coasts, bluefish has a rich, fine-textured flesh that makes it perfect for baking, broiling, or grilling.
2 lb bluefish or Spanish mackerel fillets with skin, cut into portions if desired
1/4 teaspoon black pepper
1/2 teaspoon salt
1/3 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
3 medium tomatoes (3/4 lb total), cut into 3/4-inch-thick slices
Preheat broiler. Line rack of a broiler pan with foil.
Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.
Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.
Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.
Makes 4 to 6 servings.
Gourmet
August 2006
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