Ingredients
Rice Salad:
1 slice lemon
1 c long grain white rice
1 c frozen corn
2 TB white wine vinegar
1 tsp Dijon mustard
3 TBS olive oil
2 Stalks celery
1/4 c chopped fresh parsley
Bluefish and sauce
olive oil
2 1/2 pounds boneless bluefish (skin in tact) cut into 6 even size pieces
3 1/2 TB Dijon mustard
2 TB olive oil
1 TB chopped fresh thyme
1/4 c mayo
dash of Worcestershire sauce
1/2 tsp of cold water
l lemon cut into wedges for serving
Preparation
Rice Salad: Bring large pot of salted water to boil. Add the lemon and rice and let the water bubble seadily for 9 minutes. Drop in the corn and return to boil. Cook till tender. Drain rice and rinse with cold water. In a bowl large enough to hold all the rice, whisk the vinegar, mustard , salt aND PEPPER. gradually whisk in the oil. Add rice and stir well. Let cool. Add celery and thyme.
Bluefish and sauce: Set oven at 450 and oil and 12 “baking dish or heat grill to med hot. If roasting, set fish skin side up on baking dish. In small bowl mix 3 TBS mustard, olive oil tyme salt and pepper. Use the back of spoon to spread mix on the fish. If roasting, roast the fish for 10-12 mintues without turning. or grill fish for 10 minutes, turning once. If roasting turn on broiler at least 8 inches from element for 2 mintues till top is starting to brown.
Meanwhile in small bowl, whist remaining mustard, mayo, Worcestershire and hot sauces. Beat in cold water to thin sauce.
Set aside 2 pieces of fish to make fish pate.
