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Broiled Bluefish with Lime Mustard
1 1/2 pounds bluefish - (2 fillets) -- skinned, or with skin on, scaled
1/2 cup Dijon or coarse-grained mustard
Juice and grated zest of 1 lime
1 tablespoon olive or peanut oil
1 medium to large fresh ripe tomato -- coarsely chopped
Salt -- to taste
Freshly-ground black pepper -- to taste
Mix together the mustard, lime juice and zest, salt and pepper. Preheat the broiler pan with the oil, and lay the bluefish on it. Brush it with the mustard-lime mixture. Broil about 6 inches from the heat source for 6 to 10 minutes, depending on the thickness of the fish (bluefish is white throughout when done; peek between the layers of the flesh with a thin-bladed knife).
Sprinkle with the tomato and return to the broiler for 1 minute. Serve immediately, with lime wedges.
This recipe yields 4 servings.
Substitutes: Any rich tasting fish will be nicely complemented by this treatment. Try fillets or steaks of mackerel or striped bass.