Baked Bluefish With Sweet Mustard Glaze

Recipe from "The Essential Cookbook"

Adapted by Florence Fabricant

Total Time
25 minutes
Rating
4(98)
Comments
Read comments

Featured in: By the Book; Five Pounds of Recipes

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • Vegetable oil for baking dish
  • 48-ounce bluefish fillets
  • ⅓cup Dijon mustard
  • 1tablespoon packed light-brown sugar
  • 2teaspoons chopped fresh tarragon or 1 teaspoon dried
  • 1teaspoon soy sauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

339 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 46 grams protein; 439 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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Preheat oven to 375 degrees. Lightly oil a baking dish large enough to hold the fish in a single layer. Place the bluefish skin side down in the dish.

  2. Step 2

    In a small bowl, combine the mustard, sugar, tarragon and soy sauce, and spread evenly over the fish.

  3. Step 3

    Bake about 20 minutes, until the fish is opaque when flaked in the center with the tip of a knife. Serve at once.

Ratings

4 out of 5
98 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Thomas

A very nice recipe for blue fish. The sauce works very well with it and doesn't quite let you forget that it is blue fish under there (which I'm happy with). I paired it with some fresh steamed asparagus with herbs & lemon and a tangerine IPA. Very satisfied.

ps

Made with dill, worked well

Paul C

Came out well. Used two Dijon mustards - one smooth one grainy, maple syrup and fresh thyme and rosemary instead of tarragon. Will do it again

Msips

I followed the directions exactly, except for leaving out the tarragon. No one in my family liked the result.

Kathleen Scharf

Really good, exactly as written except fresh thyme rather than tarragon since we grow it and prefer it. We used grainy French style mustard. Brown sugar fine but I’m sure other sweeteners would work fine.

Private comments are only visible to you.

Credits

Adapted from "The Essential Cookbook"

Recipe Tags

Advertisement

or to save this recipe.