Suzanne Hart's Bluefish With Garlic Mayonnaise

1. 1

   Preheat the broiler to high.

2. 2

   Broil the garlic cloves until they are tender, peel the skins and mash to a paste.

3. 3

   Add the paste, vermouth and horseradish to the mayonnaise.

4. 4

   Stir in the cream and blend well.

5. 5

   Select a flame-proof baking dish large enough to hold fish in one layer.

6. 6

   Coat both sides of the fillets with the garlic mayonnaise and place in the dish, skin side down.

7. 7

   Place under broiler about 5 inches from the heat.

8. 8

   Cook 5 to 7 minutes, depending on the thickness of the fillet.

9. 9

   The fish is done when it flakes easily with a fork.

10. 10

    Sprinkle with tarragon and serve immediately.

11. 11

    Serve additional garlic mayonnaise on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.