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Roasted bluefish with coriander in vinegar sauce from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • almonds
  • bay leaves
  • bluefish
  • coriander seeds
  • white wine vinegar
  • black peppercorns

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Notes about this recipe

  • JoanN on September 18, 2011

    Probably an excellent preparation for striped bass as well.

  • PrincessK on May 22, 2010

    Stuff a whole bluefish with thinly sliced lemon, toasted chopped almonds mixed with salt and coriander seeds, and cubed bits of butter and place in a roasting pan smeared with butter and scattered with bay leaves and more coriander seeds. Top fish with more bay, coriander, and cubes of butter. Put in a COLD oven, set to 500F, and cook for 40 to 45 minutes. Pour over cooked fish a sauce of white wine vinegar boiled for a minute with more bay leaves, crushed black peppercorns, and sea salt.The vinegar and lemon predominate, but the toasted nuts really hold their own against such assertive flavors. Good with plain white rice and steamed broccoli.

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