Bluefish is a relatively oily fish, and so it is best to apply dry heat cooking methods to it such as broiling or grilling. This fish needs no extra fat or oil for cooking. The fish cooks the best with the skin left on. Cook and serve the fish skin side down. The skin is rather tough and is not good for eating, but the fish fakes away from the skin easily.

Ingredients Needed

• Mustard seed sauce (see recipe)
• 2 bluefish fillets, ¾ a pound each

Prepare the mustard seed sauce and set in a warm place.

Remove the broiler pan and preheat the broiler. Broil the fish 1 ½ inches from the heating element for 7-8 minutes without turning, or until the flesh near the center has lost its translucency. Arrange each serving on the plate and serve with the sauce.

This recipe goes great with these Sautéed Rosemary potatoes.

Need

• 1 pound of small potatoes
• ¼ cup olive oil
• 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary
• Salt and freshly ground pepper to taste

Scrub the potatoes but do not peel. Slice each one in half. Put them in a large pot, cover with cod water and bring to a boil. Reduce the heat and simmer covered for 12 minutes. Then drain the potatoes and pat dry. Let the potatoes cool and slice it into bite sized chunks.

In a large skillet over high heat, heat the oil. Add the potatoes and toss to coat with oil, and sauté until they begin to brown. Add the rosemary and sauté for a few minutes more. Drain on paper towels. Season with salt and pepper and serve.