Fiery Barbecued Bluefish
serves 4
Leftover homemade or store-bought curry paste makes a lively marinade for grilled bluefish.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 1/2 tablespoons red Thai curry paste from Thai curried soup
2 tablespoons vegetable oil
1 teaspoon hot pepper sauce
1 1/2 pounds bluefish fillet, skinned, cut into 4 equal portions
1 lime, cut into 8 wedges
prep: 10 minutes
total: 20 minutes, plus time to heat grill
small bowl
brush
grill
1. Mix the curry paste, oil and hot pepper sauce in a small bowl. Brush all over the bluefish, set aside for 5 minutes.
2. Grill the fish on an oiled rack 4 inches from a hot fire for 3 to 4 minutes per side, or until the outside is browned and the fish flakes to gentle pressure.
3. Serve each portion of fish with 2 lime wedges.
