Broiled Bluefish with Tomato and Herbs

Name: Broiled Bluefish with Tomato and Herbs
Yield: 4 servings
Ingredients: 1 2 lb bluefish or Spanish mackerel fillets with skin, cut into portions if desired; 1 1/4 teaspoon black pepper; 1 1/2 teaspoon salt; 1 1/3 cup mayonnaise; 1 1 teaspoon fresh lemon juice; 1 2 tablespoons chopped fresh dill; 1 2 tablespoons chopped fresh chives; 1 3 medium tomatoes (3/4 lb total); 1 cut into 3/4-inch-thick slices

From the kitchen of Carly

Bluefish gets a bright treatment under the broiler, topped with herbed mayo, fresh tomato slices, and a squeeze of lemon. The mayo steams the fish while the tomatoes char slightly at the edges, creating a simple, satisfying dinner in under twenty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 lb bluefish or Spanish mackerel fillets with skin, cut into portions if desired
11/4 teaspoon black pepper
11/2 teaspoon salt
11/3 cup mayonnaise
11 teaspoon fresh lemon juice
12 tablespoons chopped fresh dill
12 tablespoons chopped fresh chives
13 medium tomatoes (3/4 lb total)
1cut into 3/4-inch-thick slices

Instructions

Preheat broiler. Line rack of a broiler pan with foil.
Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.
Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.
Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.