BLUEFISH WITH GIN AND ONIONS
Make and share this Bluefish With Gin and Onions recipe from Food.com.
Provided by Phil Franco
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lay scallions in bottom of roasting pan. Put fish, skin-side down, on top of the scallions.
- Squeeze juice from 1 lime over fish, sprinkle onion over fish, pour 6 tbl of butter over fish and season with salt and pepper. Cover with plastic wrap and marinate for 30 minutes.
- Preheat broiler. Uncover fish, transfer to broiler and broil for 15 minutes. Meanwhile squeeze juice from remaining lime in a small saucepan. Add 2 Tbl butter, gin and bring to a boil over high heat.
- Remove fish from broiler and pour gin mixture over the fish. Return to the broiler and broil until brown on top, about 5 minutes.
- Serve fish hot with scallions on the side.
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Hamidshah Hamidshah
[email protected]This is one of my favorite fish recipes. It's always a crowd-pleaser.
Yusra Yusuf
[email protected]I followed the recipe exactly and the dish turned out great! I would definitely recommend this recipe to others.
TRB Gaming
[email protected]The fish was a bit overcooked, but the sauce was delicious.
Lwando Maleke
[email protected]I found this recipe to be a bit too bland for my taste. I would recommend adding some more spices or herbs to the dish.
Alexandra Santanna Basson
[email protected]This recipe is a great way to cook bluefish. The fish is flaky and moist, and the sauce is flavorful and tangy.
Samir Pariyar
[email protected]I've made this dish several times and it never disappoints. The gin and onions really make the dish.
Anneliese Colon
[email protected]I love the simplicity of this recipe. It's easy to make and the results are always impressive.
Akazue Abundant
[email protected]I cooked this dish last night and it was a hit with my family! The fish was cooked perfectly and the sauce was delicious.
Haley Carroll
[email protected]This bluefish recipe is a keeper! The gin and onions added a unique and flavorful twist to the fish. I also loved the crispy skin. This dish is definitely going into my regular rotation.