Bluefish with Mustard Sauce and chives ~ a classic New England style baked fish recipe with tons of flavor and a garnish of fresh chives!
The blooming chives in the pot on the front porch inspired tonight’s dinner…
Bluefish with mustard sauce is an old favorite of ours, I think we first came across the recipe in a British country cookbook that became our bible when we were in London for a year right after college. It’s tangy, a little out of the ordinary, and a good way to get beyond a broiled salmon rut. We’re all supposed to be eating more fish, but for our own health and the health of the oceans we need to eat a broader variety of species. If you aren’t adventurous you can use haddock, cod, tilapia or snapper.
image source: Livestrong
Bluefish is a relatively oily, strongly flavored fish so it stands up to the assertive flavors of this sauce. It consists of a mixture of mustard, shallots, capers, lemon, creme fraiche (or sour cream), salt and pepper
Bake the fish untill it flakes. (about 15 minutes at 425) I always pop my fish under the broiler at the very end for some color and that wonderful sizzle. The sauce melts into the fish and creates a lovely effect.
Sprinkle with fresh chives!
Next time you’re tempted to bake up some fish with a little butter and a squeeze of lemon, try this instead. You’ll swear you’re in the cozy back booth at the Hare and Hounds with a pint of stout and a good football match on the telly.
- 2 bluefish filets, about 1/2 pound each
- 1 Tbsp grainy Dijon mustard
- 1 Tbsp creamy Dijon mustard
- 1 large shallot, peeled and finely minced
- 1 Tbsp capers
- zest and juice of 1 lemon
- 1/2 cup creme fraiche
- 2 Tbsp minced (fresh!) chives
- Preheat the oven to 425F
- Whisk the sauce ingredients together and add salt and pepper to taste. Adjust any of the other ingredients to your liking.
- Arrange the fish in a shallow casserole and spread the sauce over them. Bake until the fish flakes, about 15-20 minutes.
- Serve right away, showered with the chives.