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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Lemon juice and vinegar help cut the fish's richness and, ahem, strong flavor ... while ginger, scallion and sesame oil impart wonderful Asian overtones. Enjoy! (NOTE: This recipe is derived from one that appears in Betty Fussell's cookbook Home Bistro .) Ingredients:
1 1/2 lbs bluefish fillets |
1 tablespoon extra virgin olive oil |
salt and pepper |
1/3 cup vermouth |
2 tablespoons balsamic vinegar |
1 tablespoon red wine vinegar |
1 tablespoon lemon juice |
1 tablespoon soy sauce |
1 tablespoon sesame oil |
2 slices gingerroot, minced (or 1 1/2 tsp. powdered ginger) |
3 stalks green onions, chopped |
Directions:
1. Preheat oven to 375 degrees.
2. Roll fillets in the olive oil in a baking dish and season on both sides with salt and pepper. Pour next six ingredients over fish (vermouth to sesame oil).
3. Sprinkle with ginger and chopped scallion.
4. Cover dish tightly with aluminum foil, and bake until a chopstick easily penetrates the flesh, about 12-15 minutes. (Overall cooking time will depend on the thickness of the fillets.).
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