BLUEFISH RECIPES

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HERBED BLUEFISH FILLETS (08-31-92) (0:55)

1/2 SMALL YELLOW ONION, FINELY CHOPPED
1 CLOVE GARLIC, MINCED
1 TABLESPOON PARSLEY, MINCED
1 TABLESPOON DIJON MUSTARD
1 TEASPOON FENNEL SEEDS, CRUSHED
1/2 TEASPOON SALT
1/4 TEASPOON BLACK PEPPER
3 TABLESPOONS VEGETABLE OIL
1 TABLESPOON LIME OR LEMON JUICE
DASH HOT PEPPER SAUCE, TO TASTE
DASH WORCESTERSHIRE SAUCE, TO TASTE
1 1/2 POUNDS BLUEFISH, CUT INTO 4 SERVING SIZE PIECES

IN SHALLOW BAKING DISH JUST LARGE ENOUGH TO HOLD THE FISH IN A SINGLE LAYER 
STIR TOGETHER ALL INGREDIENTS EXCEPT FISH.  ADD FISH, RUBBING MARINADE LIGHTLY 
INTO THE FLESH.  COVER AND REFRIGERATE AT LEAST 1 HOUR.  HEAT BROILER.  
WITH A SLOTTED SPATULA TRANSFER THE FILLETS TO A LIGHTLY OILED BROILER PAN; 
SET MARINADE ASIDE.  BROIL SKIN SIDE DOWN 4 INCHES FROM HEAT FOR 5 TO 6 MINUTES 
OR UNTIL THE FISH FLAKES EASILY WHEN TESTED WITH A FORK.  BASTE ONCE WITH MARINADE 
BUT DO NOT TURN.  
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