In the early 1920s, a chef at the Palace Hotel in San Francisco decided to honor actor George Arliss by creating a dressing named after the play in which Arliss was appearing, The Green Goddess. We’ve jazzed up the original version of this dressing by adding more herbs, lemon juice, and mustard to create a tasty topping for grilled bluefish.
Yield:
4 to 6 servingsIngredients
1 large egg
1 tablespoon Dijon mustard
4 anchovy fillets with capers (or 4 fillets and 1/4 teaspoon capers)
4 cloves garlic
3 scallions, trimmed and thinly sliced
2 tablespoons tarragon vinegar
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
1 cup olive oil, divided
Kosher or sea salt and freshly ground black pepper
1-1/2 pound fillet of bluefish (about 1-1/2 inches thick)
Instructions
Combine first nine ingredients (through tarragon) in a blender. Add 1/4 cup oil, then cover and blend until mixture is smooth. With blender running, add remaining 3/4 cup oil in a very thin stream until mixture is thick and creamy. Season with salt and pepper to taste.
Oil grill grates and preheat grill to medium. Season fillet with salt and pepper and place on a baking sheet. Evenly spread 1/3 cup or more of dressing over fish (save remaining dressing for another use). Gently slide fish, skin side down, onto grill. Close grill lid and cook 8 to 10 minutes (do not turn) or until flesh just flakes when pierced with a sharp knife.
