Acidic ingredients, like the grapefruit and lime juices in the marinade and dressing, complement oily bluefish. Broiling is an ideal method for this fish, but watch the red onion closely to make sure it doesn't burn.
Food & Wine JANUARY 1997
1. In a small bowl, combine the oil, grapefruit juice, lime juice, 1/4 teaspoon of the salt, and 1 tablespoon of the chives.
2. Put the fish, skin-side down, in a shallow glass dish or stainless-steel pan. Scatter the onion over the fish. Pour half of the citrus dressing over the top; let marinate for about 15 minutes.
3. Heat the broiler. Put the fish, skin-side down, on a broiler pan or baking sheet. Sprinkle with the remaining 1/2 teaspoon salt and the pepper. Top with the onion. Broil the fish, about 6 inches from the heat if possible, until just done, about 5 minutes for 3/4-inch-thick fillets.
4. Pour the remaining dressing over the hot fish and sprinkle with the remaining tablespoon of the chives.
Fish Alternatives: Any rich, full-flavored fish fillets would benefit from the acidity in the citrus dressing. Try mackerel, shad, kingfish, or porgy.
Wine Recommendation: Just as the citrus here flatters the fish, a light white wine with lots of acidity will balance its oiliness while matching the grapefruit and lime flavors. Try a vinho verde from Portugal or a sauvignon blanc from South Africa.
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