INGREDIENTS
5 tbsp. butter
3 cloves garlic, chopped
1 lb. bluefish fillets
One lemon - one half sliced into thin slices, the other half squeezed for juice
Finely chopped lemon peel, about a half teaspoon
Fresh oregano
2 tbsp. heavy cream
2 tbsp. tomato juice or tomato sauce
DIRECTIONS
Melt 4 tbsp of the butter in a large skillet. Add the chopped garlic and the chopped lemon rind, and cook. Add the fillets, skin side down. Sprinkle the lemon juice and the oregano leaves. After cooking a few minutes, turn over, being careful not to tear the skin. Cook for a few minutes more on the other side. When you take the fillets out of the pan, the skin side will be up - I think that’s the prettier looking side.
Move the fillets to a platter. Add 1 tbsp more melted butter to the pan, which will have bits of garlic and oregano in it already. Continue to heat. Add the cream and tomato juice. Pour the sauce over the fillets. Garnish with lemon slices.
