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Restaurants & Bars 16

Tasty Bluefish

StriperGuy | Oct 9, 2002 12:06 AM

On a more peaceful piscine note...

Caught a couple of 8 lb. blues during a heavy run on the beach two weeks ago. Gave one away. Cooked the other as follows:

Rubbed the whole fish very, very lightly with Maille mustard. Then cracked pepper all over it. Then stuffed and smothered it with Mass. farmer's market shallots and some sun dried tomatoes that we picked up at a stand in the covered market in Florence Italy during a recent vaca.

Wrapped the whole thing in foil and splashed some French Chablis inside before sealing it. Baked it for about 20 minutes at 450 degrees until just done.


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