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My Cousin John's broiled bluefish recipe

September 06, 2019 2 Comments

I just got back from visiting my Cousin John on Nantucket and was lucky enough to have a dinner of his spectacular bluefish -- along with local corn and tomatoes.

John moves at great speed in the kitchen -- even at 89; and he makes it looks so easy -- but this time, I paid careful attention -- and think I have it down. It's such a delicious way to cook this inexpensive fish, which is unbeatable when it's fresh and in season, and, of course, is very rich in Omega-3s!

One bluefish fillet with skin on -- enough for two servings.

One lipped pan for putting on the stove top, as well as under the broiler.

Melt a pat of butter (for flavor) and a generous splash of canola oil ( 2-3 tablespoons) on the stove top. (FYI, John uses olive oil for this step, but I know you will not taste this healthy substitution.)

Add 1/3 cup white wine; 2-3 bay leafs (these are key): salt and pepper.

Place the fish skin up in the pan and put under the broiler-- to sear -- for 1-2 min.

Remove from broiler and turn fish skin down. Return to the broiler until the fish is cooked through -- about 10 minutes or less, depending on the thickness of the fish. Serve immediately with potatoes, corn and/or green beans.

A taste of summer that will always bring me back to John's kitchen.

Thank you, John and Bon appetit!