BLUEFISH FLAMBE WITH GIN
Found this sleeper in The Old Farmer's Almanac. Plan to make good use of it to when our more discerning visitors come acalling (& cringe when they hear bluefish from across the road is what's for supper). Thinking of serving with a fresh tomato bread salad & steamed Roma pole beans from the garden. " When bluefish is available, the kitchen at The Governor's Inn virtually hums with new ideas for presenting this lovely fish. Gin gives it a splendid flavor." --The Governor's Inn, Ludlow, Vermont Prep time includes fileting the blue fish.
Provided by Busters friend
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grease a broiler pan that is just large enough to accommodate the filets and place them in the pan side by side.
- Pour half the melted butter over the fish and sprinkle with the onion; salt, and pepper. Place the pan 3 inches below broiler and let the fish start to brown.
- Meanwhile mix gin with remaining butter and heat until warm.
- When fish is "just done" remove pan from broiler (just flakes when brushed with a fork). Serve to table at once!
- Pour warmed gin-butter mixture over fish and ignite. Serve when flame has died.
Nutrition Facts : Calories 528.4, Fat 23.9, SaturatedFat 9.9, Cholesterol 202.8, Sodium 467.5, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 58.4
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