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.