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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
Lime wedges

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.

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