| Bluefish with Gin and Scallions |
| If you are hesitant to cook bluefish because of its "fishy" flavor or unattractive brown flesh, this recipe will convert you. When cooked, the bluefish flesh turns luxuriously velvety, and a bit of lime juice, gin, and caramelized scallions take cake of the "fishiness" even for the most finicky eaters. It's an easy but very festive dish that is perfect for casual gatherings with family and friends. I got the idea for this recipe from "My Nantucket" story by Sarah Lydon that appeared in the August 2005 issue of Saveur. |
| Serves 4 |
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| Ingredients | Directions |
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1 bunch scallions, roots trimmed 1 Tbsp butter Salt |
Preheat the oven to 400F.
Wrap a broiler pan with aluminum foil. Place scallions in the broiling pan in one layer. Dot with butter and sprinkle with salt. Roast in the middle of preheated oven for 10 minutes or until scallions start to soften. |
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2 Lb skin-on bluefish fillet 1/4 cup finely chopped shallot or onion Salt and pepper Juice from 2 limes 6 Tbsp butter 1/2 cup gin |
Generously season bluefish with salt and pepper on both sides. Move scallions into the center of the broiling pan and place bluefish onto scallions skin side down. Tuck loose scallions under fish so that they don't burn. Sprinkle fish with shallots or onions and 1 Tbsp lime juice.
Set the oven to broil. Combine the remaining lime juice, gin, and butter in a small saucepan over high heat. Bring to a boil and simmer for 3 minutes. Season with a generous pinch of salt. Pour over bluefish. Set the pan with fish under the broiler (3-4 inches from the flame). Broil bluefish without turning for 8 minutes per inch of thickness. After the first 6 minutes, check to see if the bluefish browned on top. If it did, turn down the oven to 400F and finish cooking in the oven. If the top is not browned yet, check it again every 2 minutes. To test for doneness, separate the flakes in the thickest part of the fish with a fork and peek inside. Bluefish is done when a trace of translucency remains in the center. Serve with scallions and juices accumulated in the pan. Have plenty of bread ready for mopping up the sauce. |