Broiled Bluefish with Toasted Pistachios
Provided by Mel & Sheryl London
A rainbow of colors and flavors to enhance and mellow the richness of the bluefish.
- 2 bluefish fillets, about ¾ lb each (Substitute: Spanish mackerel)
- Salt & a few sprinkles of Sriracha or Tabasco sauce
- 3 tablespoons melted butter
- 2 large navel oranges, juiced (about 2/3 cup) plus 1 tablespoon orange zest, finely minced
- 1 teaspoon finely grated ginger
- ¼ teaspoon black pepper
- 2 small navel oranges, peeled, with white pith and pits removed, and thinly sliced
- 2 small red onions, peeled and thinly sliced
- 2 tablespoons mild honey, e.g. acacia
- 2 tablespoons lightly toasted pistachio nuts
Season the fish with salt and sriracha and place in a large oven-to-table baking dish in one layer. Preheat the broiler. In a small bowl, combine the melted butter, orange juice, orange zest, ginger and black pepper and spoon over the fish. Place the orange slices on top of the fish, then overlap the red onion slices on top. Trickle the honey evenly over the onions.
Broil the fish three inches from the heat source for about 10 minutes, or until the fish flakes when tested with the point of a knife. Tilt the pan and baste the fish several times while broiling. Just before serving, scatter the toasted pistachio nuts over all. Divide into four portions and serve
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.