Suzanne Hart's Bluefish With Garlic Mayonnaise

By Kathleen Beckett-Young

Total Time
20 minutes
Rating
3(8)
Comments
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Featured in: Food; AT WEEK'S END

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Ingredients

Yield:Four servings
  • 4cloves garlic
  • 2tablespoons dry vermouth
  • 2tablespoons horseradish
  • ¾cup mayonnaise, preferably homemade
  • ¼cup heavy cream if available, or evaporated milk
  • 4boneless bluefish fillets, about 1¼ pounds
  • 2tablespoons fresh tarragon, if available, or ½ teaspoon dried
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

514 calories; 41 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 22 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 30 grams protein; 385 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the broiler to high.

  2. Step 2

    Broil the garlic cloves until they are tender, peel the skins and mash to a paste.

  3. Step 3

    Add the paste, vermouth and horseradish to the mayonnaise. Stir in the cream and blend well.

  4. Step 4

    Select a flame-proof baking dish large enough to hold fish in one layer. Coat both sides of the fillets with the garlic mayonnaise and place in the dish, skin side down. Place under broiler about 5 inches from the heat. Cook 5 to 7 minutes, depending on the thickness of the fillet. The fish is done when it flakes easily with a fork.

  5. Step 5

    Sprinkle with tarragon and serve immediately. Serve additional garlic mayonnaise on the side.

Ratings

3 out of 5
8 user ratings
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Comments

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valerie

I should have halved (or less) the recipe for the mayo, but otherwise this is easy and delicious. Half the fish also took more like 7-9 minutes and then I turned off the oven and let it sit for 5 more. And I totally forgot the tarragon and it was still fantastic.

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