Sunday, June 7, 2009
How much do you think I loved the Kitchen Genius when he brought that fabulous bluefish home?
And then he brought home twice the pleasure a few nights later. Oh yeah!
The bluefish proved to be the perfect ingredient to finally post about the wonderful fresh frozen herbs that Matt from Daregal Gourmet sent me a few months ago. (Click on the link and enter the Daregal sweepstakes to win some yourself!) Matt sent me six different herbs or herb blends to try and I cannot recommend them highly enough.
Fresh herbs are so far superior to dry, but even if you have an herb garden (which I do), it’s really hard to use fresh herbs in the winter unless you pay a fortune at the grocery store. Daregal’s herbs are already chopped and so easy to use that I’m still using them even though my herb garden is going strong.
I’ve never had much luck growing dill so I don’t even try any more. Daregal’s chopped dill was perfect for the sauce I made to baste the bluefish. A lot of people aren’t big fans of bluefish, but we love it. It is a meaty fish with a slightly stronger flavor than striped bass.
One of the best ways to cook it is to slather it in mayonnaise and throw it on the grill. We decided to make a sauce with mayo, Dijon mustard, lemon and dill. We coated our filets with the sauce, put them in a fish basket and grilled them. I saved some of the sauce to drizzle over the top when the fish was done.
Some grilled vegetables (rubbed with olive oil and Daregal Grilling Blend) and a simple salad of sliced tomatoes and fresh mozzarella drizzled with extra virgin olive oil and some Daregal chopped basil made the perfect accompaniment to our meal.
Grilled Bluefish with Lemon Dijon Dill Sauce
2 pounds bluefish fillets
3/4 cup mayonnaise
1 tablespoon fresh squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons Daregal chopped dill
Salt and pepper to taste
Cut the bluefish into four servings. Mix remaining ingredients and coat both sides of bluefish with sauce, reserving 1/4 cup. Place fish in wire grill baskets and grill over medium high heat for five minutes per side or until fish flakes easily. Drizzle fish with remaining sauce and serve.
For a printable recipe click here