Dinner Tonight: March 25, 2016
Bluefish with Roasted Vegetables
Bluefish, though not a pretty fish, is harvested in New England in the summer, and is relatively inexpensive at about $9 for a pound and a half.
If you can’t get bluefish, substitute delicious and nutritious mackerel. This recipe was provided by Dr Anne Fishel, PhD.
- 1 1/2 lbs. bluefish
- 1/3 cup mayonnaise
- 2 Tbsp. mustard
- 1 clove garlic, minced
- 1 Tbsp. fennel seeds, roasted
- Any combination of: 1 onion, 2 carrots, 1 potato, 2 apples
- Splash of oil
- Salt and pepper, to taste
- Mix together mayonnaise, mustard, a minced garlic clove and roasted fennel seeds (just heat them in a dry pan on the stove top for about 2 minutes until they start to release an aroma).
- Rinse and dry the bluefish. Place it skin down on a lightly oiled baking sheet.
- Then spread the mayo mixture on the flesh side of the fish.
- Place under the broiler until the fish is flakey, about 15-20 minutes.
- Meanwhile, cut into even sized chunks a combination to your liking of: potatoes, carrots, apples, onions, or winter squash.
- Toss the veggies in oil, sprinkle with salt and pepper, and bake on a cookie sheet at 400 degrees for about 40 minutes.