![]() ![]() Paired this fab easy meal with a Picpoul de Pinet wine from Languedoc. Served it with grilled corn on the cob.the smoky crunch was amazing with the soft creamy fish. Great simple recipe that you can get right the first time you make it. It was an enjoyable and easy way to add some zest to a simple broil. I used tarragon, like a number of others, shallots instead of chives and added Dijon mustard and lime juice in lieu of lemon. I thought the prescribed cooking time would be too long I hate overcooked fish but found that it did indeed take about 11 minutes under the broiler look, feel and ultimately, taste right. I made this recipe in the heart of winter and was surprised at how good it was. For those looking for a kick, I think either or both of those ingredients can be used in the context of the instant recipe. This was my first bluefish broil and even with the chives played by caramelized Vidalia onion, the outcome was delicious and nice twist from my usual go-to dressing of horseradish and spicy brown mustard (which we had the prior night with king salmon). I also love strong fishes, and tomatoes as well as the other ingredients. I usually tent my fish with some oil based spread to retain moisture in the fish, whatever it is, and either bake it or grill it (wrapped in foil in either case). This recipe would work well with any oily fish. A welcome change from mustard based sauce. I had to use dried instead of fresh dill and I omitted most of the salt. ![]() I followed the recipe closely and the results were very good. I did it in a toaster oven and the smaller space made more juice, which would have been great on some rice or quinoa.Ī quick and easy way to prepare bluefish. I subbed lime thyme, Mexican tarragon, fresh oregano, fresh French thyme, parsley flowers, and finely chopped green onion tops because I didn't have dill (and I had all the others things fresh).
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