Capt'n Buddy's Favorite

Oxmoor House
12 servings


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1 medium-size green pepper, seeded and sliced
1 (4-ounce) jar sliced pimientos
2 cups Chablis or other dry white wine
1 cup butter or margarine
2 cloves garlic, crushed
1 tablespoon anchovy paste
1 teaspoon dried whole basil
1 teaspoon salt
1/2 teaspoon pepper
12 bluefish fillets (about 3 1/2 pounds)


Combine green pepper, pimientos, and wine in container of an electric blender, and process until smooth. Pour mixture into a large saucepan. Add butter, garlic, anchovy paste, basil, salt, and pepper; bring to a boil. Remove from heat; set aside.

Arrange fillets in a single layer in two 13- x 9- x 2-inch baking dishes. Pour half of sauce over fish in each baking dish. Bake, uncovered, at 450° for 25 minutes or until fish flakes easily when tested with a fork. Serve immediately.

Created date

February 2010