|
Falmouth Town Marina Slip #47
Recipes
 |
MARK
BITTMAN'S BROILED BLUEFISH WITH LIME MUSTARD (for 3)
By
Dave “Pops” Masch, OTW Books
|
1/2
cup Dijon or coarse grain mustard
Juice and grated zest of 1 lime
Salt and pepper
1 TBS olive or peanut oil
1 1/2 lbs. blue fish fillet
1 large ripe tomato, skinned, seeded and chopped
Lime wedges
Mix
lime juice, zest, mustard, salt and pepper.
Preheat the broiler
Oil a roasting pan, broiler pan or cookie sheet and
Lay the blue fish on it.
Brush the fish with the mustard-lime mixture.
Broil for 6-8 minutes about 6 inches from the heat.
The thickness of the fillet determines cooking time;
The fish is is white all the way through when done.
Sprinkle with tomato
and broil 1 minute more.
Serve immediately with lime wedges.
*You could skip the tomato, but is a great addition.
Print This Recipe
THE
Boat - EASTWIND
POPULAR CATCHES FISHING AREA
BRAGGING BOARD PHOTOS
AVAILABLE DATES
BOOK
ME DIRECTIONS
TAXIDERMY SERVICES RECIPES LOCAL
INFO
FISHING LINKS
CUSTOMER COMMENTS
FISH REPORTS AVAILABLE DATES
RETURN
HOME
|
