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Categories:Viewed: 80 - Published at: 9 years ago
Ingredients
- 4 cloves garlic
- 2 tablespoons dry vermouth
- 2 tablespoons horseradish
- 3/4 cup mayonnaise, preferably homemade
- 1/4 cup heavy cream if available, or evaporated milk
- 4 boneless bluefish fillets, about 1 1/4 pounds
- 2 tablespoons fresh tarragon, if available, or 1/2 teaspoon dried
Method
- Preheat the broiler to high.
- Broil the garlic cloves until they are tender, peel the skins and mash to a paste.
- Add the paste, vermouth and horseradish to the mayonnaise.
- Stir in the cream and blend well.
- Select a flame-proof baking dish large enough to hold fish in one layer.
- Coat both sides of the fillets with the garlic mayonnaise and place in the dish, skin side down.
- Place under broiler about 5 inches from the heat.
- Cook 5 to 7 minutes, depending on the thickness of the fillet.
- The fish is done when it flakes easily with a fork.
- Sprinkle with tarragon and serve immediately.
- Serve additional garlic mayonnaise on the side.
