Bluefish with Mustard Sauce

I was thrilled today when I got the email from our CSF to say that today’s share was Bluefish. Bluefish is a favorite with our family although it may not be familiar to a lot of people. When I picked it up I realized that the fish was HUGE – it just barely fit in the cooler. For context, that’s an 8 inch filleting knife in the picture that is about a foot long if you include the handle.

After filleting the fish, I had to decide what to do with it. Mike’s favorite way to have it is broiled with a mustard sauce so that’s what I did. It’s loosely based on this NY Times recipe.

Bluefish with Mustard Sauce

1/3 cup mayonnaise
2 Tbsp lemon juice
2-3 Tbsp Dijon mustard
1/2 tsp fresh thyme

I didn’t actually measure anything, so those are approximate measures. Mix everything except the thyme together until smooth, then add the thyme.

1.5lbs bluefish fillets
2 Tbsp olive oil

Preparation

Turn your broiler on high. Put a large frying pan or griddle under the broiler to heat up for 5-10 minutes (one that doesn’t have any plastic handles that will melt). While the pan is getting hot, sprinkle the fillets with salt and pepper, then spoon the mustard sauce over the top. Once the pan is hot, add a couple of tablespoons of olive oil to the pan swirling to coat (use a hot mitt!). Put the fish in the pan, sauce side up, and broil until done, about 7 minutes for my inch thick ones. Carefully take it out of the oven and serve with any leftover sauce on the side.