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Ingredients
¼ cup mayonnaise
3 tablespoons Dijon mustard
½ teaspoon dried thyme
4 6-ounce bluefish fillets, skin and bones removed
Kosher salt
freshly ground black pepper
Nutritional analysis per serving (4 servings)
1 gram carbs; 106 milligrams cholesterol; 320 calories; 6 grams monosaturated fat; 9 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 1 gram fiber; 458 milligrams sodium; 35 grams protein
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 easy and delicious- I soaked the bluefish in milk for about 20 minutes (milk protein connects with “fishy smell” molecule and goes down the drain) kids loved it. I’d never eaten bluefish before- this was meaty and oceany and so good. Served on a bed of arugula with red grapes (cut in half) and the juice of a lemon squeezed over the whole thing.
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.
My fish is still raw. I'm hoping that I can finish it in the oven without the coating burning. Next time I'll bake it and finish it in under the broiler if it still needs color.
We’ve made bluefish this way (almost) many times, and it’s delicious. We sub dill for the thyme, and go a little light on the mustard.
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.