Ingredients
- Vegetable oil for baking dish
- 4 8-ounce bluefish fillets
- ⅓ cup Dijon mustard
- 1 tablespoon packed light-brown sugar
- 2 teaspoons chopped fresh tarragon or 1 teaspoon dried
- 1 teaspoon soy sauce
Preparation
- Preheat oven to 375 levels. Gently oil a baking dish big enough to carry the fish in one layer. Put the bluefish skin side lower within the dish.
- In a tiny bowl, combine the mustard, sugar, tarragon and soy sauce, and spread evenly within the fish.
- Bake about twenty minutes, before the fish is opaque when flaked within the center using the tip of the knife. Serve at the same time.
Such as this recipe?
Save To Recipe Box
Increase a group
Adapted in the Essential Cook book
Try more recipes such as this
Bluefish Grilled With Caponata
By Florence Fabricant
Smoked Bluefish Pt
About 25 minutes
Sauted Bluefish With Spicy Salad and Ginger root Grain
By Julia Moskin
Smoked Bluefish Salad
By April Bloomfield
More dinner recipes from Florence Fabricant
Du Pont Poultry With Truffled Zucchini Stuffing
By Florence Fabricant
Yams Soup
By Florence Fabricant
Greek Fisherman’s Stew
By Florence Fabricant
Pumpkin Soup With Ancho and Apple
By Florence Fabricant
More recipes from Florence Fabricant
Butternut Squash and Bacon Risotto
By Florence Fabricant
Spanish Tortilla with Mushrooms and Kale
By Florence Fabricant
Matador Norteo
By Florence Fabricant
Grilled Chicken Caesar Salad
By Florence Fabricant
Cooking For iPad iPhone
Sorry, your changes didn’t save.
17,000 New You are able to Occasions-dishes all free.
" />
Join NYT Cooking
Sign In to NYT Cooking
Curently have a NYTimes account? Sign In.
Posess zero NYTimes account? Register.
Continue Facebook
Continue Google
Thanks for visiting NYT Cooking
Join free of charge use of over 17,000 New You are able to Occasions-dishes.
Give a Recipe
Paste a hyperlink to some recipe, or download our browser tools to really make it simpler in order to save recipes using their company websites.
NYT Cooking recipes
will sync for your
Evernote account
Evernote recipes
will sync for your
NYT Cooking Recipe Box