pan roasted bluefish grenobloise

serves 4

• 1 3/4 – 2 lb. bluefish fillets  – pin bone removed, cut into portions
• drakes batter mix or seasoned flour

grenobloise- we sell this at the market if you want to make things really easy!

• 1/4 c extra virgin olive oil
• 4 t capers drained and rinsed
• 1 t lemon zest
• 4 t chives, chopped
• 1 t anchovies, finely chopped
• 2 t parmesan reggiano, grated
• 1 t fresh basil, chopped
• 2t fresh italian parsley, chopped
• 1 clove garlic, minced
• freshly ground black pepper, to taste

place all ingredients in a small bowl and gently whisk.

pre heat oven to 400º

heat ovenproof heavy-duty pan or skillet over med. high heat.

dust bluefish fillets in drakes. add about 1 t olive oil to pan. when oil is sizzling hot add bluefish, skin side up. when fillet caramelizes and develops a nice crust (about 2-3 min.) flip and pop in the oven for another 6-8 min. or until fillet is opaque in the center.

heat amount of sauce that you’d like in a small saucepan and serve over the center of each portion.

if you would prefer to bake/ broil instead of using the pan, simply bake fillets at 350º (basted with a little olive oil) for 7 min. then click up to broil to brown the top for another 2-5 min. or until opaque in center.