Broiled Fiery Bluefish

1. 1

   Cut each fillet into two steaks (7 to 8 ounces each).

2. 2

   Cut 2 crosswise slits through the skin and into the flesh of each fillet to a depth of about 1/4 inch.

3. 3

   Sprinkle the steaks with the salt, Italian seasoning, Tabasco and olive oil and arrange them on a broiler pan.

4. 4

   Set aside, covered and refrigerated, until cooking time.

5. 5

   Preheat broiler.

6. 6

   When ready to cook, place the pan under a hot broiler, about 3 inches from the source of heat, and broil for 5 to 6 minutes without turning, until the skin begins to blister and brown and the flesh is cooked through.

7. 7

   If the fillets are thicker than 1 inch, add 1 to 2 minutes to the cooking time.

8. 8

   Slide a fillet, skin-side up, onto each serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.