Recipe by Chopin Liszt
I first ate this at the Grand Central Oyster Bar in NYC, a truly great seafood restaurant. This is my recreation of that dish. It's nice for a summer luncheon. Bluefish has a texture which is ideal for this preparation.
- 2 lbs bluefish fillets
- 1 1⁄2 cups dry white wine
- 1 1⁄2 cups water
- 1 teaspoon salt
- black pepper
- 1 cup dill sauce (I use Creamy Dill Sauce (for Smoked or Poached Fish))
- 1 cucumber, peeled and sliced
- 4 fresh dill sprigs
Directions See How It's Made
- Heat the wine and water to a simmer in a covered pan large enough to hold the fish in one layer.
- Cut the fillets into 4 equal portions and place them in the pan, skin side down.
- Season with salt and pepper.
- Cook, covered, at a gentle simmer for 10 minutes (14 minutes if the fillets are more than 1 inch thick.
- Remove pan from heat and allow to cool uncovered.
- Remove fillets and chill in the refrigerator for two hours or more (a day or two is OK).
- Prepare dill sauce according to recipe #106801.
- Plate the fillets with a blanket of dill sauce and a garnish of cucumber slices and a dill sprig.