Broiled Bluefish with Tomato and Herbs

I subbed lime thyme, Mexican tarragon, fresh oregano, fresh French thyme, parsley flowers, and finely chopped green onion tops because I didn't have dill (and I had all the others things fresh). It is amazing. I did it in a toaster oven and the smaller space made more juice, which would have been great on some rice or quinoa.

• Anonymous

• New Bern, NC

• 6/24/2020

A quick and easy way to prepare bluefish. I followed the recipe closely and the results were very good. I had to use dried instead of fresh dill and I omitted most of the salt. A welcome change from mustard based sauce. This recipe would work well with any oily fish.

• wbp657

• PPPPPPPPPPPPPPPPR

• 5/27/2017

I usually tent my fish with some oil based spread to retain moisture in the fish, whatever it is, and either bake it or grill it (wrapped in foil in either case). I also love strong fishes, and tomatoes as well as the other ingredients. This was my first bluefish broil and even with the chives played by caramelized Vidalia onion, the outcome was delicious and nice twist from my usual go-to dressing of horseradish and spicy brown mustard (which we had the prior night with king salmon). For those looking for a kick, I think either or both of those ingredients can be used in the context of the instant recipe.

• Sterilecuckoo58

• Boston, Ma

• 6/21/2015

I made this recipe in the heart of winter and was surprised at how good it was. I thought the prescribed cooking time would be too long; I hate overcooked fish but found that it did indeed take about 11 minutes under the broiler look, feel and ultimately, taste right. I used tarragon, like a number of others, shallots instead of chives and added Dijon mustard and lime juice in lieu of lemon. It was an enjoyable and easy way to add some zest to a simple broil.

• kendemario

• New York, NY

• 2/23/2014

Great simple recipe that you can get right the first time you make it. Served it with grilled corn on the cob...the smoky crunch was amazing with the soft creamy fish. Paired this fab easy meal with a Picpoul de Pinet wine from Languedoc. Amazing

• Anonymous

• grafton, ma

• 6/26/2012

My partner and I used fresh Spanish mackerel fillets, bought that morning from our local farmers market. If you've ever eaten or cooked with mackerel, you know that it is best used that day. We substituted French gray shallots for chives. And we used 3/4-inch-thick slices of tomato that the recipe online states, although the original magazine recipe calls for 1/8-in-thick slices. The thick skin of the mackerel melts right into the flesh, making it creamy and unctuous. This is our new favorite mackerel dish. We served it with sides of Roasted Carrots (Gourmet Dec. 2008) and Mashed Cranberry Beans with olive oil lemon juice, dried parsley, and garlic. They all paired beautifully with our Tarragon Sour (3 ounces tarragon-infused vodka, 1/4 ounce lemon juice, 1/4 ounce lime juice, 1/2 ounce simple syrup, shake in ice and serve in chilled cocktail glass (serves 1 or 2)). www.CocktailBuzz.com

• sdschul

• Brooklyn, NY

• 10/16/2011

OOOH SOOO GOOOD. This is so light and mild, it could be used on any fish.

• AJShipman

• PA

• 10/7/2010

We used mackerel and the result was excellent. I used about half as much mayo and was more liberal with the quantity of herbs. Keeper!

• Manner69

• 9/29/2010

Added a tablespoon of dijon mustard and a bit of tarragon, subbed shallots for chives. Success.

• gkostin

• Washington, DC

• 9/5/2010

I've never had bluefish before, so it's difficult to tell if I didn't like the receipe or if I'm just not fond of the fish. The result tasted a bit like the Tuna Helper my mom used to make--a salty/mayonaissy concotion with little texture. The chives were great, and, were I to try the treatment on another type of fish, I might increase the herb portions.

• Anonymous

• Brooklyn

• 8/18/2010

We were lucky enough to have fresh Cape Cod bluefish, a favorite of mine. I added some dijon mustard to the sauce which gave it just the kick I think it needed. With beautiful, ripe garden tomatoes, it made a lovely meal.

• thetooter

• Boston, MA

• 7/31/2010

I made this using a gas grill rather than the broiler in order not to heat up the kitchen in July. The result was just as good as the other reviewers say. I put the fish skin- side down on foil, and brought the sides of the foil up to contain the sauce and juices but did NOT tent fully. I cooked on a medium-high flame with the grill lid closed, registering about 550 degrees (if one trusts the grill thermometer) for 16-17 minutes. The fish was moist and flavorful, and even cooked evenly from the thick end to the thin. It was a big hit with the entire family, including my teenagers who eat fish but who can be "stand-offish" about new dishes.

• HAOR

• Cambridge MA

• 7/7/2010

Very tasty. Made a bit extra herb mix as I had many small fillets (the big blues aren't in yet). Served with simple grilled squash. Everyone enjoyed it.

• brimster

• Chapel Hill, NC

• 4/12/2010

made this with salmon and it was wonderful.

• ebartling

• 1/24/2010

I thought this was good and very easy,and the fish was moist and flavorful; the oily, fishy quality people don't like was not present. My fiance, who hates bluefish, loved it. I grew up on Long Island, where bluefish is caught, and I'm hard to please; I felt that the recipe lacked a little something and will most likely vary the mayo mixture next time.

• eleanorl

• Brooklyn

• 7/29/2009