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)|
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: