Cilantro-Lime Bluefish

I love bluefish. I'm really not sure why it so often gets short shrift. It's ridiculously cheap as far as fish goes, tasty, sustainable, and can be prepared in endless ways. It even has enough flavor of its own to make it quite simply. So what's not to love? Is it the funny color? I admit, it does often have bones, but that's really the only drawback I can fathom.

I prepared the bluefish this time with a cilantro-lime butter. The butter provided a creamy base (and I used fake butter to cut the fat) that paired perfectly with the citrus flavors of lime and the bright, flavorful fresh cilantro. Minimize the butter and pack on the cilantro for a healthier alternative that I actually find way more tasty than the reverse. I made smashed potatoes and honey mustard brussels sprouts to go with the fish (which is reflected in the price below.)

Difficulty: easy
Time: 20 minutes
Cost: $15.02



Cilantro-Lime Bluefish
3 tbsp fake butter
1 tsp grated lime rind
1 tsp fresh lime juice
1 garlic clove, minced
3 tbsp fresh cilantro, chopped
2 tsp olive oil
1 lb bluefish
1 tsp coriander
1/2 tsp black pepper

Put the butter in a small bowl and allow it to soften if you have not already. If you are waiting, you can skip ahead and work on the fish while this softens and then come back to mix everything together. If the butter is still cold and hard, it won't mix well.

When your butter is softened, add the lime rind, lime juice, garlic clove, and cilantro to the bowl. Whisk or stir until everything is evenly combined. You want to make sure everything is incorporated so the lime juice is absorbed as well as evenly distributing the cilantro, garlic, and lime rind. Set the butter aside for now.

Heat a grill pan over medium high heat. Add the olive oil, swirling to coat, and let that heat as well. Add the fish, skin side down. Sprinkle the fillet with the coriander and black pepper. Cook for about 5 minutes, then flip and cook on the other side for 5 minutes. Flip it back over and continue cooking until it is cooked all of the way through.

Remove the pan from the heat but do not remove the fish from the pan. Slather the butter on the fish. The butter should melt in, crusting the cilantro and flavor to the outside. Enjoy!