Bluefish with Gin and Scallions

jay

based on a article from 8/2005 Saveur (“My Nantucket” by Sarah Lydon) and modified by Helen Rennie

Bluefish with Gin and Scallions
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This recipe is from a now dead recipe url that I had from 2008 or so, but I was able to resolve it via the wayback machine - helenrennie.com now provides cooking & baking classes to home cooks. The gin/lime/butter tones down the bite of bluefish - this is a good dish for people that want to like bluefish... it's also incredibly easy to make.
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Bluefish with Gin and Scallions
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
This recipe is from a now dead recipe url that I had from 2008 or so, but I was able to resolve it via the wayback machine - helenrennie.com now provides cooking & baking classes to home cooks. The gin/lime/butter tones down the bite of bluefish - this is a good dish for people that want to like bluefish... it's also incredibly easy to make.
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
Servings: people
Units:
Instructions
  1. position oven rack 3 to 4 inches from broiler
  2. preheat oven to 400F
  3. Place scallions in a broiling pan in broiling pan in one layer. Dot with 1 tbsp of butter and sprinkle with salt. Roast in middle of preheated oven for 10 minutes or until scallions soften. Remove from oven and set oven to broil.
  4. Combine lime juice, gin, and remaining butter in a saucepan. Bring to a boil and simmer for 3 minutes.
  5. Season bluefish with salt and pepper on both sides and place onto scallions skin side down. Tuck loose scallions under fish. Pour lime/gin/butter over fish. Broil for 6 to 10 minutes until bluefish is browned on top (if browning seems to fast or fish not cooked enough, move fish away from broiler and set oven to 400F, cook until you're satisfied)
Recipe Notes
  • bluefish 'doneness' is up to you - you can cook until flaky, or a specific temp (I like 125F in the thickest part of the filet)
  • may want to try cutting up scallions (if using) into 1" segments - probably easer to serve
  • I think portioning should be 1/4 lb per person - so 1 1lb filet should feed 4 people, but you can probably scale the amount of the fish from 1lb to 3lb without changing the other ingredient quantities...
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