It was a cool, dark early June morning when my kids took off to go on a deep sea fishing charter off of Cape Cod. Often sea sick on boats I passed on the adventure, but promised to cook whatever they were lucky enough to catch. Lo and behold, they came home with beautiful pieces of bluefish, the filleting courtesy of the boat captain. We had never eaten bluefish, so I quickly researched on-line and found a mayo based glaze. Every last piece of fish was eaten. The blueberry pie for dessert, was a perfect ending to the meal. This week, my son recreated that dish with his own recipe.
- 1/2 cup mayonnaise (I use Sir Kensington’s Mayonnaise)
- 2 tablespoons freshly squeezed lemon juice
- 3 garlic cloves, minced
- 2 teaspoon finely chopped herbs, such as thyme, parsley, or chives (plus more for garnish)
- 1 tablespoon extra-virgin olive oil
- Kosher salt, to taste
- 4 (6-8 ounce) bluefish fillets
Pre-heat the oven to 400 degrees. Combine the mayo, lemon juice, garlic and herbs, Whisk well to combine the ingredients. Cover a roasting tray in foil or parchment and coat with the olive oil. Place the fish fillets on the tray with the skin-side down and sprinkle with the salt. Spread 1/2 of the mayo glaze evenly on the bluefish and put aside the remainder of the glaze for dipping. Bake the fish for 15-18 minutes. The fish will be flaky when tested with a fork and the glaze will have a nice brown crust. Serves 4.