Fillets of Bluefish Flambé with Gin

Preparation info

  • Serves

    Four

    • Difficulty

      Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

We spent our honeymoon at S’conset in Nantucket, not studying seafood cookery although vaguely aware that the fish dishes of the island were extremely good. More recently, I was intrigued by a recipe in the book by Nancy and Arthur Hawkins and Mary Allen Havemeyer on Nantucket and Other New England Cooking. It is for bluefish with gin, and is said to have come by word of mouth from a long line of Nantucketers. Thinking that the effect of flaming the f