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Mustard bluefish with lemon and thyme

(Catherine Smart for The Boston Globe)
By Catherine Smart
Globe Correspondent / October 5, 2011

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Serves 4

Local bluefish is available through October. The flesh is rich and needs something like this tangy mustard-lemon coating to enhance it. If you’re no longer grilling, use the broiler.

2 tablespoons Dijon mustard
1 tablespoon olive oil
Grated rind and juice of 1 lemon
1 medium shallot, chopped
1 tablespoon chopped fresh thyme
2 pounds skinless boneless bluefish, cut into 4 portions
Salt and pepper, to taste

1. In a bowl, whisk the mustard, olive oil, lemon, shallot, and thyme. Season the fish well with salt and pepper. Pour the mustard mixture over the fish. Let stand for 15 minutes.

2. Light the grill or turn the broiler to high.

3. Grill the fish for 10 minutes over direct heat, skin side down, without turning, or until cooked through. Broil for 10 minutes about 6 inches from the element, without turning, or until cooked through.