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American · Main
Pepper-Crusted Bluefish with Horseradish Yogurt Sauce
Meaty bluefish fillets are brushed with oil, peppered and broiled, then served with a sharp, creamy sauce of horseradish, mustard, capers and scallions. The sauce suits other oily fish too.
- YieldServes 4 (about 240 ml sauce)
- Hands-on15 min
- Total23 min
- Difficulty
Ingredients
Fish
- 4bluefish fillets, 170 to 225 g each
- 1½ tbspextra virgin olive oil
- 2 tspblack peppercorns, coarsely crushed
- to tastesalt
Sauce
- 120 mlmayonnaise
- 120 mlplain yogurt
- 2 tbspprepared white horseradish
- 1 tbspDijon mustard
- 2scallions, medium, chopped
- 1 tbspcapers, drained and chopped
- 1 tbsplemon juice
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