Sunday Dinner: Citrus-Kissed Broiled Bluefish

Bluefish is not usually a menu item for me—or at least one that I prepare. (But wow—was in Block Island and had the most AMAZING bluefish pâté (that’s what they called it) at Finn’s (right near the ferry!) as well great smoked bluefish.

But making it myself is not something I do—well, until now!

Actually my brother Shawn had said he was going to make it last night—but he got pulled into our local neighborhood Oktoberfest, along with my dad, and so the fish waited for me!

I decided to try a citrus marinade (maybe it’s all the ceviche I’ve been making—please do check it out on my Latin Twist column!) and it worked out well…

So, my friends, here it is!

The menu was:

Citrus-Kissed Broiled Bluefish

Peruvian-Style Marinated Chicken (I had posted it before—and am making it for a party this week—but was playing a bit with the spice…)

Fresh Corn

Roasted Assorted Potatoes and Red Onions (this was planned before I knew I had corn!) Topped with Fresh Chives

Arrugula, Red Grapes, and Gorgonzola Cheese Salad

Citrus-Kissed Broiled Bluefish

Serves 6 to 8

2 pounds bluefish fillets, skin on

1/2 cup fresh-squeezed orange juice plus one orange sliced into half-moon pieces

1/4 cup fresh-squeezed lime juice

1/4 cup olive oil

Coarse salt and freshly ground black pepper

White wine

Pomegranate seeds (optional)

Chopped cilantro

Scallions, white and green parts coarsely chopped

Place the fillets in a large glass dish, skin side up. Whisk the orange juice, lime juice, olive oil, and salt and pepper together, and pour atop the fish. Cover and refrigerate for about an hour or two.

Preheat the oven to broil.  Remove the fish from the marinade, and place them skin side up in a roasting pan. Pour the marinade on top, and add the orange slices.

Broil for 12 to 15 minutes, or until the fish is cooked to perfection!  About 8 minutes into broiling, remove the segments (they’’ll be toasty!) so you can use them to serve—but so you don’t burn them! When the fish is cooked, transfer it, skin side down, to a serving platter. Top with the segments, a sprinkle of pomegranate seeds, cilantro leaves, and scallions. Serve hot or at room temperature.