Bluefish Flambe with Gin
“When bluefish is available, the kitchen at The Governor’s Inn virtually hums with new ideas for presenting this lovely fish. Gin gives it a splendid flavor.” –The Governor’s Inn, Ludlow, Vermont
Yield: Serves 4.
- 4 bluefish filets (about 1/2 pound each)
- 4 tablespoons unsalted butter, melted
- 3 tablespoons minced onion
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 7 tablespoons gin
Grease a broiler pan that is just large enough to accommodate the filets and place them in the pan side by side. Pour half the melted butter over the fish and sprinkle with the onion; salt, and pepper. Place the pan 3 inches below broiler and let the fish start to brown. Meanwhile mix gin with remaining butter and heat until warm. When fish is "just done" remove pan from broiler. Pour warmed gin-butter mixture over fish and ignite. Serve when flame has died.