Bluefish with Mushrooms and Tomatoes

by the Editors


  • 2 Tbsp. butter
  • 1 tsp. chopped shallots or onions
  • 6 large mushrooms, thinly sliced
  • 1 Tbsp. chopped parsley
  • 6 medium tomatoes, peeled, seeded, and chopped
  • 6 fillets of bluefish
  • salt and freshly ground pepper
  • 1/4 cup dry white wine
  • 1 or 2 egg yolks
  • 1/2 cup cream
  • 1 tsp. chopped chives

In a large skillet melt the butter and add the shallots, mushrooms, parsley, and tomatoes. Season the fillets with salt and pepper and arrange side by side on the tomatoes. Pour wine over. Cover with a circle of buttered wax paper. Bring to a boil, cover the pan, reduce heat and simmer until the fish flakes easily when tested with a fork, 10-12 min. Remove the fillets to a serving dish. Cook the sauce in the pan until it is reduced about half. Add the egg yolks lightly beaten with a little of the hot liquid and the cream. Combine by swirling it in, moving the pan in a circular motion. Reheat the sauce but do not let boil. Pour over the fish and garnish with chopped chives.

Recipe from the archives of the West Tisbury Senior Center/ Council on Aging