CookEat Recipe
Broiled Bluefish Maître d’Hôtel
Broiled bluefish with lemon, parsley and chervil butter.
Method
Steps
Step 1
On a cold plate, put three quarters of an ounce of cool butter, half a teaspoon of washed, dried and finely chopped parsley, a quarter teaspoon of chopped chervil, half a teaspoon of lemon juice, one saltspoon of salt and half a saltspoon of white pepper. Mash and mix thoroughly with a fork. Cover and refrigerate at 40°F or colder until needed.
Step 2
Start with a three-pound piece of very fresh bluefish. Bone, trim, clean and pat dry. Season with the separate teaspoon of salt and half a teaspoon of white pepper, then lightly coat with one tablespoon of olive oil.
Step 3
Arrange on a broiler and broil according to the appliance instructions for about six minutes on each side, continuing as needed until the thickest flesh reaches at least 145°F.
Step 4
Transfer to a hot dish and spread with enough of the prepared parsley-chervil butter to coat the hot fish. Keep any unused butter separately covered and refrigerated. Arrange additional lemon quarters around the fish and serve promptly.
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