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    BAKED BLUEFISH WITH HORSERADISH MAYONNAISE
    from "Wild Fish & Game Cookbook" by John Manikowski

    A good rule of thumb for cooking fish is 10 minutes per inch when measured at the thickest part of the fish. If your bluefish is much larger than the one recommended below, adjust the baking time.

    Bake, grill, or broil any other fish with this mayonnaise. I also love to swirl a couple of tablespoons into chowder while heating. It's superb.

    The mayonnaise can be made up to several days ahead and refrigerated.

    Serves 4 to 6
    INGREDIENTS (CLICK TO BUY)

    2 tablespoons lemon juice
    2 teaspoons white vinegar
    2 egg yolks
    2 tablespoons fresh horseradish
    1 teaspoon smooth Dijon mustard
    Salt
    1/2 cup olive oil
    Zest of 1 lemon
    1, 4–5 pound bluefish, cleaned*
    2 small tomatoes, diced
    4–5 scallions, thinly sliced (use most of green tops)
    Black pepper

    *FreshDirect Note: Though we don't currently sell whole bluefish, we've included fillets in the ingredients list below, which should work well in this recipe.

    Print recipe
    PREPARATION

    1. To make the mayonnaise, blend the lemon juice, vinegar, egg yolks, horseradish, mustard, and 1/2 teaspoon salt in the bowl of a food processor. Pulse for 10–15 seconds and scrape down the sides with a rubber spatula.
    2.Turn on the machine and drizzle the oil in very slowly through the feed tube until the liquids are emulsified, about 2–3 minutes. Do not rush or the mayonnaise will break. If it does, add a few drops of warm water, up to a teaspoon, and reprocess. Add the lemon zest, pulse 3–4 times until incorporated, transfer from bowl to a small container, and set aside. (Mayonnaise can be prepared ahead and refrigerated, covered.)
    3.Lay the bluefish in a baking pan large enough to accommodate it. With a rubber spatula or a basting brush, smear mayonnaise inside the cavity and on both sides of the fish. Sprinkle tomatoes and scallions inside the cavity, around, and over the fish. Add additional salt and pepper if desired. Cover with aluminum foil and bake for 40–50 minutes, until cooked through.
    4.Cut fish into steaks, ladle any sauce from the pan over the fish, and garnish with extra lemon wedges and fresh dill.
    To Use Bluefish Fillets: Follow the same process, but reduce the baking time to 15-20 minutes, or until fish flakes easily with a fork.


    Use Bass
    Product nutrition and information
     Quantity Ingredients Est.Price
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
      Horseradish - $3.99/lb
     Farm Fresh
     
      Local Wild Bluefish Fillet - $9.99/lb
     
     
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
     
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
     
    You May Already Have
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
     
      Maille Dijon Mustard - $5.59/ea
     13.4oz
     
      La Baleine Fine Sea Salt - $3.79/ea
     26.5oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Heinz Distilled White Vinegar - $2.19/ea
     32oz
     
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