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Ingredients
- ¼cup mayonnaise
- 3tablespoons Dijon mustard
- ½teaspoon dried thyme
- 46-ounce bluefish fillets, skin and bones removed
- Kosher salt
- freshly ground black pepper
Nutritional analysis per serving (4 servings)
320 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 9 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 35 grams protein; 458 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large cast-iron griddle or ovenproof skillet under the broiler and preheat until very hot, at least 10 minutes.
- Step 2
Meanwhile, combine the mayonnaise, mustard and thyme in a small bowl.
- Step 3
Generously season the fillets with salt and pepper. Paint one side of each fillet thickly with the mustard mixture.
- Step 4
Place the fish in the skillet, painted side up, and broil until the coating is brown and bubbling, 3 to 4 minutes.
Private Notes
Comments
Saute onions, red peppers, garlic first. Set aside while preheating the iron frying pan. Put veggies in pan, top with fish and 'sauce.' Broil. YUM!
Very good for extremely easy preparation. I added some chopped tomato after a few minutes under the broiler, for color and a little sweetness. Needed a few more minutes than recipe called for -- just keep an eye on it. Great weeknight dish.
I made changes, so it's a different recipe. My husband proclaimed it best fish ever.
Oil a baking dish for:
2 1lb bluefish fillets, fresh.
salt
pepper
Mix sauce:
1/4 c lime infused olive oil, [ OO and lime zest would work]
1 T dijon mustard
1T black currant balsamic vinegar [regular BV and brown sugar?]
1 large clove garlic minced
Pour over fish.
Heat oven to 350, bake until done, about 15 minutes. Served with braised leeks and curry roasted eggplant. It was the best fish ever.
If you have a good source for really fresh bluefish, this recipe is perfect as written. No need for soaking in milk, or anything else. Delicious.
Very fast, very tasty. Soaked the fish in milk for 20 min. Will halve the sauce in the future and probably add some lemon.
I only made one change to this delicious recipe. The flavors of the mayo, dijon mustard & thyme really complemented the bluefish. I drizzled 2 -3 tablespoons of lemon juice over the fish at least 10 mins. before starting to cook the fillets. I’m not fond of bluefish but my husband loves it. This recipe eliminates most of the strong oily taste(which is why I’m not a fan of bluefish). Thank you!