Dinner Tonight: May 27, 2016
Archive »Bluefish with Roasted Vegetables
Fun
Write words on slips of paper. Each person draws a word, and then the whole table makes up a story together using all the words chosen!
Conversation
If you could have a superpower, what would it be?
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.