Bluefish Flambe With Gin

Name: Bluefish Flambe With Gin
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 (1/2 lb) bluefish fillets; 4 tablespoons unsalted butter, melted; 3 tablespoons onions, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper, freshly ground; 7 tablespoons gin

Submitted by Busters friend

"Found this sleeper in The Old Farmer's Almanac. Plan to make good use of it to when our more discerning visitors come acalling (& cringe when they hear bluefish from across the road is what's for supper). Thinking of serving with a fresh tomato bread salad & steamed Roma pole beans from the garden. " When bluefish is available, the kitchen at The Governor's Inn virtually hums with new ideas for presenting this lovely fish. Gin gives it a splendid flavor." --The Governor’s Inn, Ludlow, Vermont Prep time includes fileting the blue fish."

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Ready In:: 25mins
Ingredients:: 6
Serves:: 4

ingredients

4 (1/2 lb) bluefish fillets
4 tablespoons unsalted butter, melted
3 tablespoons onions, minced
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon black pepper, freshly ground
7 tablespoons gin

directions

Grease a broiler pan that is just large enough to accommodate the filets and place them in the pan side by side.
Pour half the melted butter over the fish and sprinkle with the onion; salt, and pepper. Place the pan 3 inches below broiler and let the fish start to brown.
Meanwhile mix gin with remaining butter and heat until warm.
When fish is "just done" remove pan from broiler (just flakes when brushed with a fork). Serve to table at once!
Pour warmed gin-butter mixture over fish and ignite. Serve when flame has died.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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