No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (480g) Recipe makes 4 servings The following items or measurements are not included below: dill sauce
Calories 444
Calories from Fat 111		(25%)
Amount Per Serving		%DV
	Total Fat 12.4g	19%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 763mg		31%
Potassium 1256mg		35%
Total Carbohydrate 5.0g		1%
	Dietary Fiber 0.4g	1%
	Sugars 2.1g
Protein 58.8g		117%
detailed view... how is this calculated?

Cold Poached Bluefish With Dill Sauce

Recipe #240974 | 35 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chopin Liszt
Jul 16, 2007

I first ate this at the Grand Central Oyster Bar in NYC, a truly great seafood restaurant. This is my recreation of that dish. It's nice for a summer luncheon. Bluefish has a texture which is ideal for this preparation.

SERVES 4 (change servings and units)

Ingredients

2 lbs bluefish fillets
1 1/2 cups dry white wine
1 1/2 cups water
1 teaspoon salt
black pepper
1 cup dill sauce (I use Creamy Dill Sauce (for Smoked or Poached Fish))
1 cucumber, peeled and sliced
4 fresh dill sprigs

Directions

1
Heat the wine and water to a simmer in a covered pan large enough to hold the fish in one layer.
2
Cut the fillets into 4 equal portions and place them in the pan, skin side down.
3
Season with salt and pepper.
4
Cook, covered, at a gentle simmer for 10 minutes (14 minutes if the fillets are more than 1 inch thick.
5
Remove pan from heat and allow to cool uncovered.
6
Remove fillets and chill in the refigerator for two hours or more (a day or two is OK).
7
Prepare dill sauce according to recipe #106801.
8
Plate the fillets with a blanket of dill sauce and a garnish of cucumber slices and a dill sprig.