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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4 (1/2lb)  bluefish fillets
• 4  tablespoons unsalted butter, melted
• 3  tablespoons onions, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper, freshly ground
• 7  tablespoons  gin

Directions

1. Grease a broiler pan that is just large enough to accommodate the filets and place them in the pan side by side.
2. 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.
3. Meanwhile mix gin with remaining butter and heat until warm.
4. When fish is "just done" remove pan from broiler (just flakes when brushed with a fork). Serve to table at once!
5. Pour warmed gin-butter mixture over fish and ignite. Serve when flame has died.