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Posted by Peggy on October 10, 2012
Recipe: Bluefish Grenobloise
1 pound bluefish fillet, pin-bone removed
Flour for dusting
2 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil, divided
Juice from 1 lemon (2 tablespoons), plus extra slices, thinly sliced and quartered
1 tablespoon freshly chopped parsley
1 tablespoon capers
Preheat oven to 400 degrees. Line a baking sheet with foil.
Season fillet with kosher salt and freshly ground pepper, then dust flesh side with flour.
In a sauté pan sized to fit fillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium-high heat.
When the butter starts to brown, place the fillet, flesh side down, in the pan. Cook for 3 minutes or until well-browned, then carefully turn over onto baking sheet, skin side down. Place on center rack of oven and bake 5-6 minutes or until flesh is white and juicy.
While fish is baking, turn off burner heat and deglaze hot pan, whisking, with lemon juice then add remaining butter, oil, lemon slices, parsley and capers.
When fish is cooked, pour the pan sauce over the fish.
Number of servings (yield):
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