|The chives are blooming!|
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.
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.