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| Bluefish with Tomato Butter
Tomato Butter
3 shallots, minced
1 tablespoon of tomato paste
3 tablespoons of water
3 tablespoons of wine vinegar
16 tablespoons (2 sticks) of butter, cut into small pieces
2 teaspoons of crumbled dried oregano
1 teaspoon of fresh lemon juice
salt and white pepper to taste
Fish
four 7 ounce bluefish fillets or whole cleaned mackerel, split in half
crumbled dried oregano to taste
oil for greasing grill
Make tomato butter: Mix shallots, tomato paste, water and wine vinegar in a saucepan. Reduce mixture by cooking over medium heat until approximately 2 - 3 tablespoons of liquid remain. whisk in butter, 2 pieces at a time. Mix in oregano and lemon juice. Season tomato butter to taste with salt and white pepper. Refrigerate until ready to serve.
Grill bluefish: Sprinkle bluefish with oregano to taste. Place fish on oiled grill and cook for 4 - 5 minutes. Turn fish over and continue cooking 2 minutes or until fish begins to flake when tested with a fork. Place on individual serving plates and serve with Tomato Butter. 4 servings |
Cookbooks - Fish
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