Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Grilled Bluefish With Mustard Glaze
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- #44493
One fish, two fish, red fish, (grilled) bluefish. A tangy mustard marinade gives these bluefish fillets some zip before grilling.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 lime, juiced
2 teaspoons Dijon mustard
1 clove garlic, finely chopped
salt and pepper, to taste
2 tablespoons olive oil
2 pounds boneless bluefish, skin intact, cut into even-sized pieces
olive oil, for brushing
1 lime, cut into wedges, for serving
directions
In a bowl, whisk the lime juice, mustard, garlic, salt, pepper, and oil. Place the fish on a deep platter and pour the marinade over it. Turn the fish to coat it all over. Refrigerate for 20 minutes.
Prepare a charcoal or gas grill. Brush the rack with oil. When the coals are gray or the gas grill is hot, set the fish on the grill skin side down.
Cover with the lid and cook the fish for 8 to 10 minutes or until it flakes easily when you test the thickest part with the tip of a knife. It is not necessary to turn the fish.
Transfer to a platter, garnish with lime, and serve at once.
added by
jimdykstra
nutrition data
348 calories, 17 grams fat, 3 grams carbohydrates, 46 grams protein per serving. This recipe is low in carbs.
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