Summertime Roasted Bluefish
Nutrition
Calories: 125.4 kcalCarbohydrates: 8.62 gProtein: 1.48 gFat: 3.77 gSaturated Fat: 0.51 gSodium: 593.03 mgFiber: 1.86 gVitamin A: 48.98725 IUCalcium: 69.29 mgIron: 1.65 mg
Ingredients
- Two 2-pound scaled gutted, and cleaned (gills removed) bluefish (2 inches at thickest point and 18 to 20 inches top to tail), head and tail on, interior cavity well washed to remove any blood
- 2-1/2 oz fresh gingerroot peeled and chopped medium-fine
- 1/4 cup fresh lime juice
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 cup loosely packed basil leaves plus a few extra, for garnishing
- 1-1/2 cups Basic Fish Stock water or wine, for deglazing
- Freshly ground black pepper to taste
Instructions
- With a large kitchen knife, cut 3 parallel diagonal slashes into each side of each fish, slicing about 1 to 1-1/2 inches into the flesh, down to the bone. Place fish on a diagonal in an 18 x 13 x 2-inch roasting pan. If part of the fish head and/or tail hangs over the corners, that is fine.
- Put 1-1/2 oz of the ginger and half the lime juice in a blender. Blend until a smooth purée. Scrape down sides of blender with a rubber spatula. Add remaining lime juice, oil, and salt. Blend until smooth.
- Pour purée over fish in pan. Using your hands, rub purée down deep into each slit and all over each fish.
- Combine the 1/2 cup basil leaves and remaining ginger. Put half the mixture into the clean stomach cavity of each fish. Smush in as much as possible. As long as the basil leaves are tucked in they will not burn.
- Leave to marinate and come to room temperature, about 45 minutes to 1 hour.
- About 20 minutes before roasting the fish, place rack in center of oven. Heat oven to 500°F. Roast for 16 minutes.
- Using 2 very large spatulas, remove fish to serving platter.
- Put pan on top of stove. Add liquid and bring to a boil while scraping vigorously with a wooden spoon. Let reduce by half. Reduce heat to a simmer. Add pepper.
- Pour sauce over fish on platter, or serve separately in a sauceboat. Garnish with remaining basil leaves.