Broiled bluefish Dijonnaise from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on June 25, 2025

    I hadn't made this for a while and had forgotten how easy and utterly delicious this is. My thick salmon steaks required five minutes of broiling.

  • sosayi on October 15, 2021

    This was excellent! Not only quick and easy, but delicious, tender and very flavorful. Great weeknight option. Like others, I made with salmon. Will repeat.

  • Rinshin on December 04, 2019

    The last two times I made this, Atlantic salmon was used. Buttery and just as good as when I used sole. For the first time using salmon, fish was about 6 in from the broiler and cooked faster and more browned than I like, but the taste did not suffer at all. Photo is added with closer to the broiler element. Next time with salmon, I lowered the grate position to slow down the cooking and it was perfect. Unfortunately no photo since I was serving a houseguest. Again, a tsp of soy sauce added. We all love this recipe for taste and simplicity.

  • TrishaCP on November 24, 2019

    We absolutely loved this fish preparation too. (In my case, with salmon.)

  • jenmacgregor18 on November 19, 2019

    I'm adding my voice to the chorus. Tons of flavor for such a quick and simple preparation. I used salmon. And seems like it would work with many types of fish. It was wonderful.

  • Rinshin on July 31, 2016

    We eat fish at least 3 times a week and normally have to balance the tastes that I like with my husband's. I like strong tastes, all kinds of vinegar, pickles, and spicy foods. My husband dislikes vinegar, spicy foods, or anything with strong tastes. Having said that, my husband really, really liked this. He said if more Americans were exposed to this style of fish, more would eat fish. I thought this recipe was very simple to make for busy weeknights and perfectly tasty. It is a rich tasting recipe needing only green salad to balance out the richness. I used sole for this but I would think many fish would work with this recipe. I did mince some garlic with the sauce and added 1/2 tsp of soy sauce. I plan to slice some green onions on top before broiling next time.

  • Breadcrumbs on August 01, 2012

    p. 126 Holy Mackerel, did we love this dish!! Naw, I didn’t just use mackerel so I could make this joke!! I’m addicted to this method of broiling fish and I picked up two filets on the way home tonight so I could make this dish. Quick and easy prep made for the perfect weeknight meal. I used Hellman’s mayo and a locally produced grainy faux Dijon to which I added a minced clove of garlic. Lovely. Our 1 1/4 in. thick fish cooked perfectly in just under 5 mins. I served this over steamed Italian brown rice (yes, again but Zoji cooks it to perfection while I’m at work so I can’t resist). Photos here: http://chowhound.chow.com/topics/600169#7498272

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