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Source: Food and Wine Quick from Scratch

Broiled Bluefish with Red Onion and Citrus Dressing
Broiling is an ideal method for this mouth-watering fish.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 5 minutes
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1/4 cup olive oil
2 tablespoons grapefruit juice
2 tablespoons lime juice
3/4 teaspoon salt
2 tablespoons fresh chopped chives, or scallion tops
2 pounds bluefish fillets, cut to make 4 pieces
1 small red onion, cut into thin slices
1/4 teaspoon fresh ground black pepper




In a small bowl, combine the oil, grapefruit juice, lime juice, 1/4 teaspoon of the salt, and 1 tablespoon of the chives.

Put the fish, skin-side down, in a shallow glass dish or stainless-steel pan. Scatter the onion over the fish. Pour half of the citrus dressing over the top; let marinate for about 15 minutes.

Heat the broiler. Put the fish, skin-side down, on a broiler pan or baking sheet. Sprinkle with the remaining 1/2 teaspoon salt and the pepper. Top with the onion. Broil the fish, about 6 inches from the heat if possible, until just done, about 5 minutes for 3/4-inch-thick fillets.

Pour the remaining dressing over the hot fish and sprinkle with the remaining tablespoon of the chives.


Wine Recommendation: Just as the citrus here flatters the fish, a light white wine with lots of acidity will balance its oiliness while matching the grapefruit and lime flavors. Try a vinho verde from Portugal or a sauvignon blanc from South Africa.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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