Prep 10 mins
Cook 45 mins
My late MIL, Lizzie, was a wild and crazy cook. One day she was presented with a whole bluefish, fresh from the ocean. She wanted to steam the fish but did not have a large enough steamer. Voila! She thought, the dishwasher! And, believe it, or not, it was a huge success. Now, although most of you reading this will not attempt this daring recipe it may be of use to another wild and crazy chef out there one day. That's why I have to share this wonderful recipe. Please let me know if and when someone does try it. Good luck!
- 1 bluefish, Cleaned and Whole
- 1 cup white wine
- 1⁄2 cup butter
- 1 bunch fresh tarragon
- salt and pepper
- Cut two or three large pieces of aluminum foil, large enough to acommodate and completely wrap the fish.
- Place fish on aluminum foil.
- Combine the butter, wine, salt, pepper, and Tarragon and spread on the inside of the whole fish.
- Wrap the fish and make sure it is air-tight.
- Place on the top rack of the dishwasher and run through the full cycle, without soap, please.
- Unwrap and serve with green sauce.
I have been doing this forever with large pieces of Salmon as well as other fish.It enables you to keep them whole and the presentation is beautiful.I put dill,capers,lemon,a little oil,S&P on the Salmon.I have done fillets of different white fish with a little salsa.I never needed more moisture than that.You can do this with any fish and in my experience it is fool-proof.Never over or under cooked.By the way,if you have it triple wrapped in heavy foil,go ahead and add soap and do a load.The ultimate in modern multi-tasking!
Did not try this, but thank you for the star quality amusement. Was wondering why with the fish totally enclosed air tight with in the foil and the wine for moisture, that she did not just put the whole thing on a jelly roll pan and put it in the oven. The wine within would have steamed it and the oven would have presented the proper heat!