Friday, November 4th, 2011 | posted by mike
Serves 4
1 3/4 – 2 lb. bluefish fillets - pin bone removed, cut into portions
Drakes batter mix or seasoned flour
For the sauce
1/4 C extra virgin olive oil
4 T capers drained and rinsed
1 t lemon zest
4 t chives, chopped
1 t anchovies, finely chopped
2 t Parmesan reggiano, grated
1 T fresh basil, chopped
2T fresh Italian parsley, chopped
1 clove garlic, minced
Freshly ground black pepper, to taste
Place all ingredients in a small bowl and gently whisk.
Pre heat oven to 400º
Heat ovenproof heavy-duty pan or skillet over med. high heat
Dust bluefish fillets in Drakes
Add about 1 T olive oil to pan
When oil is sizzling hot add bluefish, skin side up
When fillet caramelizes and develops a nice crust (about 2-3 min.) flip and pop in the oven for another 6-8 min. or until fillet is opaque in the center.
Heat amount of sauce that you’d like in a small saucepan and serve over the center of each portion.
If you would prefer to bake/ broil instead of using the pan, simply bake fillets at 350º (basted with a little olive oil) for 7 min. Then click up to broil to brown the top for another 2-5 min. or until opaque in center.
[...] of our favorite recipes is made with a sauce that we’ve been making and serving at the market for years- grenobloise. [...]
[...] View original post here: Pan Roasted Bluefish Grenobloise | Monahan's Seafood Market … [...]