Maine’s governor, like most of us, is concerned about cholesterol, so Phyllis serves a good bit of fish. She fashions her recipe for this bluefish dish after one Marion Morash suggests for swordfish in her Victory Garden Cookbook.
Yield:
Serves 8 for dinner more for lunch.Ingredients
4 to 5 pounds bluefish
3 tablespoons olive oil
1 cup sliced scallions or milk onions
Dash of Tabasco sauce
2 teaspoons minced garlic
3 cups chopped tomato pulp
3 tablespoons capers
1 tablespoon red wine vinegar
1 bay leaf
2 whole cloves
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste
Flour for dredging fish
4 tablespoons butter
Lemon wedges, for garnish
Instructions
Fillet bluefish and remove skin. Set aside. Heat olive oil in a large skillet and sauté scallions or onions until translucent. Add Tabasco and garlic. Add tomato pulp, capers, vinegar, bay leaf, cloves, Worcestershire sauce, salt, and pepper, and simmer 20 to 30 minutes. Dredge bluefish in flour. Heat butter in skillet and brown fish, cooking gently until nearly done. Place fillets in a large baking dish, top each piece with some of the sauce, and cover with foil. Bake about 20 minutes at 350 degrees F. Garnish with lemon wedges and serve. The fish can be held in warm oven if meal is delayed.
