Friday, May 28, 2010
Master Sneals Week MCMXXIV: Rick "Bayless" Moonen's Bluefish with Dijonaise Sauce
Broiled Blue Fish Dijonnaise
Don't be fooled by the unappetizing picture, what appears to be a mound of gray and yellow goop is actually a delicious piece of fish! We got this recipe from this guy Rick Moonen. He is one of the contestants on Top Chief: Masters of the Universe and he looks a lot like last season's winner, Rick Bayless. He has an elaborate, yet surprisingly successful, combover. It's probably the best combover I've ever seen. The guy must shellac his hair with about 2 pounds of crude oil each morning to get it to work. He's also into sustainable fish and stuff. I actually found this recipe on some sort of eco-fish website, which has a bunch of other good meal ideas too.
You will need:
- Some small, portion-sized fillets of fish, or just one big fillet that you can cut up later. The original recipe said mackerel in the title, but then the actual text said bluefish, so who knows. We used one big bluefish.
- 1/4 cup mayo
- 2 tbsp. dijon
- some thyme and oregano, probably any herbs would do, whatever you like
- salt and pepper
This was incredibly easy. The only remotely difficult part was getting the pin bones out of the fish. Why don't fishmongers do that for you? I bet they have some tool that could do it really quickly with no effort. I thought this was America.
Start by putting a griddle under the broiler. I got a big griddle at Good Will a few years ago for like a dollar. It's probably worth more than that in scrap, and it is such a great cooking tool. I also got a little toy hippo at the same time. I've still got the hippo, too; it was really a bang-up day at the Good Will.
While the griddle is heating up, mix together the mayo and mustard and herbs. Season the fish with salt and pepper, then slather the top of the fish with the sauce mixture. Once the griddle is hot, put the fish on there, skin side down, for about 3 or 4 minutes. When the sauce on top has started to brown and bubble, you're done. That's all there is to it.
fish on the griddle
We served it with rice and peperonata. We tried Rick Moonen's peperonata recipe, which, while still good, is a step down from the one we used last time. It's pretty much the same as a standard peperonata, except it adds anchovies (wasted, no impact on the flavor at all, save them for something where they can make a difference) and tomato (no flavor impact, just made the dish more watery). He also did not call for red wine vinegar in the recipe, but I made a game-time decision and threw some in.
Overall, this meal was awesome and required very little time or effort. It even made good leftovers. It seems like fish is usually really easy to cook, all you do is kind of throw some sauces on a fillet and then cook it on high for a little bit. Or maybe that's just amateur hour stuff? Who knows. I like it.
blue fish and peperonata