Yield: 1 Servings
|2 \N||Bluefish fillets; (about 1 3/4 lbs of fish)|
|½ cup||Orange juice|
|½ cup||Melted butter or margarine|
|½ cup||Soy sauce|
Source: Adapted from "The Bluefish Cookbook" by Greta Jacobs and Jane Alexander (yes, the actress)(if you like Bluefish, this small but single-minded cookbook is a delight) Mix together the basting sauce ingredients. Marinate the bluefish, skin side down, in the basting sauce in a Pyrex baking dish for at least ½ hour. Drain about half of the sauce from the pan and save.
Preheat oven to 425 degrees. Cover baking dish with foil and bake according to James Beard's "Canadian cooking method" (i.e. 10 minutes per inch of thickness of fish), or until done, basting frequently and generously with reserved sauce. Served with extra sauce, if any, to spoon over the fish and white or brown rice.
Posted to TNT Recipes Digest by lskohn@... on Feb 13, 1998