2 tablespoons butter
1 shallot, diced
Juice of 1 large lime
¼ cup finely chopped fresh dill or 2 tablespoons dried dill
1/8 teaspoon white pepper
1 cup plain yogurt
2 pounds fresh bluefish fillets (3 pieces)
1 pound lemon sole or grey sole fillets
Instructions
Melt the butter in a skillet over medium heat,
add the shallot, and sauté until translucent,
about 5 minutes.
Lower the heat and add the lime juice,
dill, and pepper; stir to combine. Stir in the yogurt and bring to a simmer;
do not boil.
Lay one bluefish fillet along one side of an ungreased
baking dish or shallow casserole. Overlap it with sole fillets so they half cover the bluefish.
Place a second bluefish fillet so that its edge slightly overlaps the inside edge of the first one.
Repeat the process with the remaining
sole and the last piece of bluefish. The overlapped fish should be somewhat
over 1 inch thick and very little of the
bottom of the pan should show;
the pan should fit the fish layers snugly.
Pour the hot yogurt mixture over the fish,
lifting the fillets to allow all the fish to be covered with sauce and allowing
some sauce to flow underneath the fish.
Let sit at room temperature for 30 minutes before baking.
(The dish can be prepared ahead of time to this point and kept refrigerated,
uncooked, for up to 1 day.)
Preheat the oven to 350°F.
Bake the fish, uncovered, for 30 minutes
or until the fish flakes easily with a fork.
Serve hot, immediately after baking, or chill until it sets and serve cold as
a terrine.
Yield: 6 servings
Nutritional Information
Per Serving
Calories 300
Calories from Fat_100 (33%)
Total Fat_11 g
Saturated Fat_4 g
Cholesterol_145 mg
Sodium_230 mg
Total Carbohydrate_3 g
Dietary Fiber_0 g
Sugars_3 g
Proteins_45 g
Calcium_10%RDA
