Saturday, January 27, 2007

Bluefish (or mackerel) with Chipotle Vinaigrette

Chipotle Vinaigrette:
2 tbl. cider vinegar
2 tbl. fresh lime juice
2 tsp. Dijon mustard
1 clove garlic, through the press
1 shallot, finely minced
2 tsp. finely chopped canned chipotle peppers
1 tbl. chopped fresh cilantro
1 tsp. sugar
1 tbl. olive oil
salt and freshly ground black pepper to taste

2 8-oz. bluefish or mackerel fillets, skinned
1/2 tsp. vegetable oil
salt and freshly ground black pepper to taste

Vinaigrette: In a small bowl, whisk together vinegar, lime juice, mustard, chipotles, shallot, garlic, cilantro and sugar. Gradually whisk in olive oil. Season with salt and pepper. (Can be prepared ahead and stored, covered, in the refrigerator for up to 2 days).

To grill the fish: Prepare a charcoal fire or preheat a gas grill. Rub fillets with oil and sprinkle lightly with salt and pepper and . When the fire is medium low, grill the fish, covered with a metal pie pan or foil. Cook the fillets for 8 to minutes on the first side. Turn them over and cook, covered, about 5 minutes on the second side, or until the flesh is opaque. Remove the fillets from the grill and cut each into 2 portions. Pour the Chipotle Vinaigrette over the fillets and serve.

Serve with lemon or lime wedges.

162 calories per serving of bluefish; 20 g. protein; 8 g. fat; s g. carbo; 134 mg. sodium; 50 mg. cholesterol.

Eating Well

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