Pepper-Crusted Bluefish with Horseradish Yogurt Sauce

Name: Pepper-Crusted Bluefish with Horseradish Yogurt Sauce
Yield: 4 servings
Ingredients: 4 bluefish fillets, about 6–8 ounces each; 1 1/2 tablespoons extra virgin olive oil; 2 teaspoons coarsely crushed black peppercorns; Salt, to taste; 1/2 cup mayonnaise; 1/2 cup plain yogurt; 2 tablespoons prepared white horseradish; 1 tablespoon Dijon mustard; 2 medium scallions, chopped; 1 tablespoon drained capers, chopped; 1 tablespoon fresh lemon juice

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

People seem to either love or hate bluefish. It has a rich, oily, dark flesh that some consider too “fishy.” I disagree. Bluefish is one of my favorites because it is meaty and flavorful—the opposite of bland. It’s also easy to cook. Grill or broil it plain and serve it with a bold sauce like the one in this recipe. Minted Tomatoes (page xx) or Sautéed Carrots with Mint and Shallots (page xx) are terrific accompaniments.

Ingredients

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Scale Recipe

4 bluefish fillets, about 6–8 ounces each
1 1/2 tablespoons extra virgin olive oil
2 teaspoons coarsely crushed black peppercorns
Salt, to taste
1/2 cup mayonnaise
1/2 cup plain yogurt
2 tablespoons prepared white horseradish
1 tablespoon Dijon mustard
2 medium scallions, chopped
1 tablespoon drained capers, chopped
1 tablespoon fresh lemon juice

Instructions

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Preheat the oven broiler with the rack about 6 inches from the heat source.

Place the fish in a broiling pan and brush with the olive oil.

Sprinkle with the pepper and salt to taste.

Broil for about 6–, depending on thickness, or until cooked through.

While the fish is cooking, prepare the sauce.

Combine the mayonnaise, yogurt, horseradish, mustard, scallions, capers, and lemon juice in a bowl.

Blend ingredients well.

Serve the fish and sauce separately.

Makes 4 servings.

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