INGREDIENTS
4 bluefish fillets (1/2 pound each)
¼ cup lemon juice
¼ cup Hale orange juice
6 tablespoons unsalted margarine
½ cup Hale orange juice and orange rind
2 tablespoons minced fresh parsley
1 tablespoon chervil
1 teaspoon Dijon mustard
1 egg yolk
PREPARATION
Cut the rind of half an orange into fine strips. In a saucepan of boiling
water, blanch the orange rind for 3 minutes, drain it, then rinse in cool
water and pat dry. Arrange 4 bluefish fillets (1/2 pound each) in a shallow
glass dish in one layer. Pour 1/4 cup lemon juice with 1/4 cup orange
juice over the fillets and let marinate for 1 hour, turning often.
In small stainless steel pan, melt 6 tablespoons unsalted margarine, add
1/2 cup orange juice, 2 tablespoons minced fresh parsley, 1 tablespoon
chervil, 1 teaspoon Dijon mustard, and the orange rind. Simmer the
sauce for 2 minutes. Add a little of the sauce to 1 egg yolk, whisking it in
a small bowl. Stir the mixture back into the sauce and cook, stirring over
low heat until thickened slightly. Add a little lemon juice, and salt and
pepper to taste, and keep sauce warm. Drain the fillets, arrange skin-side down on oiled rack of broiler pan and sprinkle with salt and pepper. Broil them under preheated broiler, about 4 inches from heat, until they flake when tested with fork, or about 8 minutes. Serve with the sauce over them.
YIELD: 4 Servings