Author Notes: This is one of those non-recipe recipes, terribly inexact. It's the way my mother always prepared bluefish and mackerel and other difficult (and correspondingly affordable!) fish. Everyone loves it and it can be on the table in approximately 10 minutes. —Sadie
pound bluefish or mackerel fillets
Mayonnaise - 1 cup or so. Homemade's best, but I also use Hellmann's doctored with mustard and lemon, have added creme fraiche, etc.
Dill, parsley, scallions - lots!
Very ripe, red tomato, sliced thickly
Salt and pepper
- Mix mayonnaise with plenty of chopped herbs and a good grind of pepper. Salt if you like, although prepared mayo should be fine.
- Place fish skin-side up on a broiler-safe pan. Spread the herb mixture thickly over the fish, and lay the tomato over the sauce.
- Now, broil it - the usual way. 7-10 minutes, I'd say, but suit yourself. The tomato will be slightly blistered and the sauce bubbling and brown in spots.
- That's it!