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Bluefish with Lime Butter

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Bluefish with Lime Butter

Fish substitutions: If you don't live on a the Atlantic coast, you probably don't see bluefish in your local fish market. Luckily, this recipe works well with any fish that is not too dense (in other words, don't use swordfish, tuna, marlin, etc). Mackerel will yield the results closest to bluefish.

Serves 4

1 1/2 Lb bluefish fillet with skin
1/4 cup very finely diced red onion (or shallot)
4 tsp freshly squeezed lime juice
2 1/2 Tbsp butter
Salt and Pepper
Chopped mint, basil, or cilantro for garnish

1. Line the broiler pan with foil and preheat the broiler.
2. Dry both sides of bluefish extremely well on paper towels and place on the prepared broiler pan skin-side down.
3. Sprinkle the flesh side very generously with salt and pepper.
   
4. In a small bowl, combine the onions with lime juice and spread evenly over bluefish.
5. Cut the butter into 8 pieces and place on top of bluefish at equal intervals.
   
6. Broil bluefish 4 inches away from the flame until browned, 3-5 minutes, being careful not to burn the onions (check every couple of minutes). If the bluefish is not cooked through by the time the onions brown, move it to the 425F oven to finish. The total cooking time (broiling plus baking) should be about 8 minutes per inch of thickness. To test for doneness, separate the flakes in the thickest part and look inside. Bluefish is done when just a trace of translucency remains in the center.
7. Garnish with chopped herbs and serve spooning the juices over the fish. For the full New-England-in-the-summer effect, serve on the porch with a view of a light house, the rumble of the waves, and a beat up Volvo in the drive way.

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