BASTING SAUCE
Source: Adapted from "The Bluefish Cookbook" by Greta Jacobs and Jane
Alexander (yes, the actress)(if you like Bluefish, this small but
single-minded cookbook is a delight)
Mix together the basting sauce ingredients. Marinate the bluefish, skin
side down, in the basting sauce in a Pyrex baking dish for at least 1/2
hour. Drain about half of the sauce from the pan and save.
Preheat oven to 425 degrees. Cover baking dish with foil and bake according
to James Beard's "Canadian cooking method" (i.e. 10 minutes per inch of
thickness of fish), or until done, basting frequently and generously with
reserved sauce. Served with extra sauce, if any, to spoon over the fish and
white or brown rice.
Serves 4.
Posted to TNT Recipes Digest by lskohn@ripco.com on Feb 13, 1998
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