Bluefish and blooming chives

The chives are blooming!

Sander's Fish Market had two pieces of Cape Cod bluefish left when we strolled in at the end of the day to see what looked good for dinner.  It was meant to be. 
Bluefish with mustard sauce is an old favorite of ours, I think we first came across the recipe in a British country cookbook that became our bible when we were in London for a year right after college.   It's tangy, a little out of the ordinary, and a good way to get beyond a broiled salmon rut.  We're all supposed to be eating more fish, but for our own health and the health of the oceans we need to eat a broader variety of species.  If you aren't adventurous you can use haddock, cod, tilapia or snapper.

Bluefish is a relatively oily, strongly flavored fish so it stands up to the assertive flavors of this sauce.
You coat the fish in a mixture of mustard, shallots, capers, lemon, creme fraiche (or sour cream), salt and pepper and bake till it flakes. (about 15 minutes at 425)  I always pop my fish under the broiler at the very end for some color and that wonderful sizzle.

Serve with a bright green veggie

and sprinkle with fresh chives, or parsley.

Next time you're tempted to bake up some fish with a little butter and a squeeze of lemon, try this instead.  You'll swear you're in the cozy back booth at the Hare and Hounds with a pint of stout and a good football match on the telly.