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Bluefish
Steve Johnson grills a bluefish at Rendezvous. Her prefers grilling whole fish to fillets because the bones add flavor to the flesh. (T.S. Amarasiriwardena/Globe Staff) T.S. Amarasiriwardena/Globe Staff

Bluefish with mustard marinade

July 18, 2007

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Serves 4

Rich bluefish goes well with a little vinegary salad. Halve or quarter cherry tomatoes and sprinkle them with a splash of cider vinegar, salt, pepper, and fresh basil.

2 pounds boneless bluefish, cut into 4 even-size pieces
Salt and black pepper, to taste
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh oregano
1/4 teaspoon brown sugar
Pinch of crushed red pepper
2 tablespoons olive oil
Extra olive oil (for sprinkling)
1. Place the bluefish in a baking dish large enough to hold the fish in one layer. Sprinkle with salt and black pepper. In a small bowl mix together the lemon juice, mustard, oregano, brown sugar, and red pepper. Drizzle in the olive oil, whisking constantly. Pour the mixture over the fish, spreading it to coat the surface. Cover with plastic wrap and refrigerate for 30 minutes. (Don't leave the fish longer or the citrus will change the texture of the flesh.)

2. Turn on the broiler. Lightly oil a heavy rimmed baking sheet.

3. Remove the fish from the marinade and set it, skinned side down, on the baking sheet. Broil the fish 6 inches from the broiling element for 10 minutes or until the fish is cooked through. Julie Riven Notes:

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