The Crabby Cook Cookbook by Jessica Harper

Author:Jessica Harper
Language: eng
Format: mobi
Publisher: Workman Publishing Company
Published: 2010-02-28T21:00:00+00:00

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Bluefish, Whitefish

WHEN WE JOIN TOM’S EXTENDED FAMILY on Cape Cod for two weeks every summer, we are fifteen for dinner almost every night. There’s a whole lot of cooking going on. (Are you familiar with the expression “a busman’s holiday”?) But it’s usually a group effort, so the pain is minimal—and the camaraderie is excellent.

One night, when I was new to the family—anxious to please but unacquainted with their food foibles—I bought a sack of bluefish to cook for dinner. When I displayed it for my sister-in-law Ellen, she informed me that bluefish was the one type of seafood that Grandpa Banky detested.

I had a rush of pre-prandial panic. It was too late for a re-shop, and my father-in-law always loved and counted on a nice dinner. I couldn’t just irritably make him a PBJ while everyone else scarfed down fish, as I would with a kid. But while I was prepping the fish, imagining Banky’s revulsion at the sight of it, and then at the sight of me, Ellen slipped me a recipe that she thought might be Banky-proof. Here it is. * SERVES 4

2 pounds bluefish fillets

½ cup mayonnaise

2 tablespoons Dijon mustard

1 teaspoon minced garlic

Freshly ground black pepper

Lemon wedges, for serving

1. Preheat the broiler. Line a rimmed baking sheet with aluminum foil.

2. Place the fillets in the prepared baking sheet. Mix the mayonnaise, mustard, garlic, and pepper together in a small bowl, and schmear the mixture on the fish, covering it completely.

3. Broil the fish for 8 to 10 minutes, depending on the thickness. The fish is done when it flakes easily at the thickest part.

4. Serve the bluefish with lemon wedges.

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