- Recipes
- Recipes By Ingredients
- Seafood
- Fish
A lime-based aioli spiked with chile gives this rich and juicy fish the treatment it deserves.
:max_bytes(150000):strip_icc()/niki-achitoff-gray-a934241662784b89806f751189f887b1.jpg "Quick and Easy Broiled Bluefish Fillets With Lime Aioli Recipe (1)")
WRITE A REVIEW
Trending Videos
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__07__20140701-bluefish-recipe-vicky-wasik-2-394056c4a387411d8590a8ec29b2a259.jpg "Quick and Easy Broiled Bluefish Fillets With Lime Aioli Recipe (2)")
Why It Works
- Lime juice adds brightness and acidity to the creamy dressing, while chipotle chile powder infuses a touch of spice and smokiness.
- Whisking in the olive oil by hand avoids the issue with machine-blended olive oil sometimes becoming bitter.
- Coating the fillets with the aioli keeps them moist and juicy as the broil.
Dear Bluefish,
I've been meaning to write you for a while. Word on the street is that you keep telling everyone how "blue" you're feeling. You need to stop. First, because as a joke, it's just not funny. And second, because you have no legitimate reason to be so down on yourself. Look, I get it—you haven't been winning any popularity contests...ever. But you know what? All those haters calling you "fishy" and "oily" don't know what they're missing.
Do you come on strong? Sure. But what some folks see as an overbearing presence, I like to think of as a big personality. You're one tasty fish, Bluefish, and anyone who says otherwise has simply never met your sweet, tender side.
Forget your detractors. If they don't appreciate you, it's their loss, right? They'll never get to savor your rich flavor. Listen, Bluefish, you're a complex creature, and what you deserve are people who reallygetthat and know how to treat you right. It's time to stop apologizing for yourself and start showing the world what you're made of.
How, you ask?
First things first, let's gussy you up real nice, maybe dress you in something a little tart and a little creamy to help tame that inner wild child. (I mean that in a good way, I swear!) Seriously, a lime-based aioli will really bring out your eyes, erm, best features.
Hey! Not bad, but I think you could use a little spice too, perhaps some chile heat to go with all the garlic in the aioli?
See? Doesn't that feel better already?
Now it's time to seal the deal. A lot of cooks would just toss you in the oven until you're just cooked through. Those are the same folks who would then complain that you're not good enough (the bastards!). But we know better than that, don't we? We give you a last-minute detour under the broiler to brown you just a bit—only for a minute or two, no more, okay? We definitely don't want you getting burned before your big moment!
Alright, and now for a finishing touch, we'll give you a fresh squeeze of lime juice, and then...yup, that's it, a sprinkle of parsley is just the thing for some colorful flair.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__07__20140701-bluefish-recipe-vicky-wasik-2-6bc9cc44c91b4338801d5424efcead8f.jpg "Quick and Easy Broiled Bluefish Fillets With Lime Aioli Recipe (3)")
Now tell me, who could possibly utter an unkind word about you now?
If they do, send 'em my way. I'll straighten them out.
April 2015
Recipe Details
Quick and Easy Broiled Bluefish Fillets With Lime Aioli Recipe
Prep10 mins
Cook15 mins
Active10 mins
Total25 mins
Serves4 servings
Ingredients
2 medium garlic cloves
Kosher salt and freshly ground black pepper
1 yolk from a large egg
2 teaspoons fresh juice from 1 lime, plus wedges for serving
1/4 teaspoon Dijon mustard
1/4 teaspoon chipotle chile powder
1/4 cup canola orvegetable oil
1 tablespoon extra-virgin olive oil
1/8 teaspoon lime zest from 1 lime
1 1/2 pounds bluefish fillets, cut into 4 even portions
1 tablespoon chopped flat-leaf parsley
Directions
Preheat oven to 400°F and arrange oven rack 8 inches from broiler element. Line a rimmed baking sheet with foil or parchment paper.
Meanwhile, in a mortar and pestle, combine garlic with a pinch of salt and work into a paste. In a medium bowl, whisk together garlic paste, lime zest, egg yolk, lime juice, mustard, and chili powder. Whisking constantly, drizzle in canola and extra-virgin olive oils in a slow, steady stream to form a thick, emulsified sauce. Season aioli with salt and pepper. Alternatively, using a blender, blend garlic with egg yolk, lime juice, mustard, and chile powder; then drizzle in canola oil in a thin, steady stream until a thick, emulsified sauce forms. Whisk in olive oil (do not add olive oil in blender) and season with salt and pepper.
Pat bluefish fillets dry with paper towels and arrange on baking sheet. Using an offset spatula or butter knife, spread aioli evenly all over fillets. Bake until bluefish reaches 135°F on an instant-read thermometer, about 7 minutes. Remove from oven and turn on broiler.
Broil bluefish until lightly browned and bubbling on top and an instant-read thermometer registers 140°F when inserted in center, about 4 minutes. Transfer bluefish to plates, sprinkle with parsley, and serve with lime wedges.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__07__20140701-bluefish-recipe-vicky-wasik-1-3341d41e17414f5889f6550341871c98.jpg "Quick and Easy Broiled Bluefish Fillets With Lime Aioli Recipe (4)")
Special Equipment
Mortar and pestle or blender, rimmed baking sheet, instant-read thermometer
Notes
Blending olive oil at high speeds can often result in bitterness, which is why we recommended hand-whisking in the oil in Step 2.
Read More
- Whole Roasted Branzino With Tangerine-Fennel Vinaigrette
- Broiled Whole Porgy With Blistered Shish*to and Tomato
- The Easiest Crispy Pan-Seared Fish
- Does Blending Olive Oil Make It More Bitter?
- Fish
- Dairy-free Mains
- Gluten-free Mains
- Roasted Seafood
- Lime
| Nutrition Facts (per serving) | |
|---|---|
| 616 | Calories |
| 53g | Fat |
| 3g | Carbs |
| 32g | Protein |
Show Full Nutrition Label
×
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 616 |
| % Daily Value* | |
| Total Fat 53g | 68% |
| Saturated Fat 9g | 46% |
| Cholesterol 200mg | 67% |
| Sodium 471mg | 20% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 0g | |
| Protein 32g | |
| Vitamin C 9mg | 45% |
| Calcium 98mg | 8% |
| Iron 3mg | 18% |
| Potassium 846mg | 18% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
