Bluefish, an old Virginia favorite, is often caught in local waters. It has a dark flesh and a high oil content, both of which are complemented by the assertiveness of mustard. Mackerel is a good substitute. Serves 4
Ingredients • 1/2 cup dry white wine • 1/2 cup heavy cream • 1/4 cup whole-grain mustard • Salt and freshly ground black pepper to taste • 4 fresh bluefish fillets (6-8 ounces each) • 2 tablespoons (1/4 stick) unsalted butter, melted
Directions In a small heavy nonreactive saucepan, place the wine. Bring to a boil over high heat. Boil rapidly until only 2 tablespoons remain. Pour in the cream, bring back to a boil, and boil until the liquid is reduced by half. Remove from the heat and stir in the mustard. Season with salt and pepper, cover, and keep warm.
Preheat the broiler to high and position the oven broiling rack 4-5 inches from the source of heat. Oil a broiling pan and place the fillets on top, skin side down. Brush each fillet with melted butter and season with salt and pepper.
Broil until the fish is opaque and firm to the touch, 8-10 minutes. Remove to warmed plates. Gently reheat the mustard sauce over very low heat. Do not boil. Spoon a small amount of the sauce overeach fillet and serve at once.
