Active Time

　　20 min

　　Total Time

　　35 min

　　A fresh summer catch from the Atlantic and Gulf coasts, bluefish has a rich, fine-textured flesh that makes it perfect for baking, broiling, or grilling.

　　

Ingredients

Makes 4 to 6 servings

　　2 lb bluefish or Spanish mackerel fillets with skin, cut into portions if desired

　　1/4 teaspoon black pepper

　　1/2 teaspoon salt

　　1/3 cup mayonnaise

　　1 teaspoon fresh lemon juice

　　2 tablespoons chopped fresh dill

　　2 tablespoons chopped fresh chives

　　3 medium tomatoes (3/4 lb total), cut into 3/4-inch-thick slices

　　

Step 1

Preheat broiler. Line rack of a broiler pan with foil.

　　

Step 2

Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.

　　

Step 3

Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.

　　

Step 4

Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.