Bluefish Au Vin Blanc

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups thinly sliced onions
  • 1 tablespoon peanut oil
  • 3 garlic cloves
  • 2 fresh thyme sprigs or 1 teaspoon dried thyme
  • 2 parsley sprigs
  • 2 bay leaves
  • Tabasco
  • cup white vinegar
  • 3 cups dry white wine
  • Salt and freshly ground black pepper
  • 6 bluefish or mackerel fillets
  • 2 lemons, thinly sliced
  • 1 carrot, scraped and thinly sliced


    1. Preheat oven to moderate (350°F.).

    2. Cook the onions in the oil in a skillet until barely wilted. Do not brown. Add the garlic, thyme, parsley, bay leaves, Tabasco to taste, vinegar and white wine. Season with salt and pepper. Simmer for fifteen minutes.

    3. Oil a shallow baking dish large enough to accommodate the fish fillets without overlapping. Arrange the fillets on the dish and spoon the hot sauce over. Sprinkle with additional salt and pepper. Arrange the lemon slices and carrots neatly over the fish. Bring to a boil.

    4. Cover the dish with aluminum foil and place it in the oven. Bake for twenty to twenty-five minutes, depending on the size of the fish. Remove from the oven and chill.