Broiled Bluefish with Mustard Glaze

Ingredients

• 2 lb bluefish fillets, skin on
• 1/3 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp fresh lemon juice
• 2 tsp Worcestershire sauce
• 2 scallions, thinly sliced
• 1/2 tsp black pepper
• 1/4 tsp kosher salt
• 1 tbsp unsalted butter, melted
• 1 lemon, cut into wedges

Before you cook

• Heat the broiler to high with a rack 6 inches below the element.
• Line a rimmed baking sheet with foil and brush it with the melted butter.
• Slice the scallions thin.
• Run a knife along the center of each fillet and cut out the dark red bloodline, which carries the strongest flavor.

Steps

1. Lay the fillets skin side down on the buttered foil.
2. Season the fish with the salt and black pepper.
3. Stir the mayonnaise, both mustards, lemon juice, Worcestershire, and half the scallions together in a small bowl.
4. Spread the mustard mixture over the fillets in a layer about an eighth of an inch thick.
5. Broil for 8 to 10 minutes, without turning, until the glaze is blistered and browned in spots.
6. Test the thickest part with a fork; the flesh should flake and look opaque all the way through.
7. Slide the fish onto a platter with a wide spatula, leaving the skin behind on the foil if it sticks.
8. Scatter the remaining scallions over the top and serve with lemon wedges.