| Montauk
Bluefish Heaven
(Serves 4)
4 small bluefish fillets
5 tsp oil
5 Tbl sp flour
pinch pepper
pinch salt
small pat of butter
pinch paprika
1/2 cup dry white wine
Place flour in a paper bag with salt, pepper and paprika.
Place washed and dried fish fillets in bag. Shake until
flour adheres to fish. Heat frying pan with butter in
pan. Put in a little oil. Once pan heats, place fillets
in pan. Place top on pan. Let cook one minute. Pour one
half of wine in pan. Let cook a few minutes. Turn fish,
add additional wine. Keep top on at all times. Check fish
to see if sufficiently cooked. - but not overcooked.
Fish will not have a fishy taste: bluefish haters will
love it (don't tell them it is bluefish). Serve with more
white wine. Keeps several days in refrigerator. Tartar
sauce, salsa or lemon is optional but not necessary. As
always with bluefish, use only fresh-caught fillets that
have been refrigerated, not frozen.
Sandy Nicholson (via Montauk Point Lighthouse Cookbook)
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