Ingredients

  • 3 medium-size bluefish fillets (14 ounces to 1 pound each, about an inch thick)
  • ½ teaspoon salt
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon Tabasco sauce
  • 1 tablespoon olive oil
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      266 calories; 10 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 39 grams protein; 117 milligrams cholesterol; 318 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Cut each fillet into two steaks (7 to 8 ounces each). Cut 2 crosswise slits through the skin and into the flesh of each fillet to a depth of about 1/4 inch. Sprinkle the steaks with the salt, Italian seasoning, Tabasco and olive oil and arrange them on a broiler pan. Set aside, covered and refrigerated, until cooking time.
  2. Preheat broiler.
  3. When ready to cook, place the pan under a hot broiler, about 3 inches from the source of heat, and broil for 5 to 6 minutes without turning, until the skin begins to blister and brown and the flesh is cooked through. If the fillets are thicker than 1 inch, add 1 to 2 minutes to the cooking time. Slide a fillet, skin-side up, onto each serving plate.

Dining and Cooking