Dinner Tonight: March 25, 2016
Archive »Bluefish with Roasted Vegetables
Fun
Go around the table naming things you're grateful for, in alphabetical order!
Conversation
Do you think it’s possible to change the world? Why or why not?
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.
Ingredients
Serves 3-4
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
Instructions
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.