Bluefish With Mustard Glaze On Rice Salad

• Rice Salad:
• 1 slice lemon
• 1 c long grain white rice
• 1 c frozen corn
• 2 TB white wine vinegar
• 1 tsp Dijon mustard
• 3 TBS olive oil
• 2 Stalks celery
• 1/4 c chopped fresh parsley
• Bluefish and sauce
• olive oil
• 2 1/2 pounds boneless bluefish (skin in tact) cut into 6 even size pieces
• 3 1/2 TB Dijon mustard
• 2 TB olive oil
• 1 TB chopped fresh thyme
• 1/4 c mayo
• dash of Worcestershire sauce
• 1/2 tsp of cold water
• l lemon cut into wedges for serving

1. Rice Salad:
2. Bring large pot of salted water to boil. Add the lemon and rice and let the water bubble seadily for 9 minutes. Drop in the corn and return to boil. Cook till tender.
3. Drain rice and rinse with cold water.
4. In a bowl large enough to hold all the rice, whisk the vinegar, mustard , salt aND PEPPER. gradually whisk in the oil. Add rice and stir well. Let cool. Add celery and thyme.
5. Bluefish and sauce:
6. Set oven at 450 and oil and 12 "baking dish or heat grill to med hot.
7. If roasting, set fish skin side up on baking dish. In small bowl mix 3 TBS mustard, olive oil tyme salt and pepper. Use the back of spoon to spread mix on the fish.
8. If roasting, roast the fish for 10-12 mintues without turning. or grill fish for 10 minutes, turning once.
9. If roasting turn on broiler at least 8 inches from element for 2 mintues till top is starting to brown.
10. Meanwhile in small bowl, whist remaining mustard, mayo, Worcestershire and hot sauces. Beat in cold water to thin sauce.
11. Set aside 2 pieces of fish to make fish pate.

salad, lemon, long grain white rice, frozen corn, white wine vinegar, mustard, olive oil, stalks celery, fresh parsley, olive oil, boneless bluefish, tb, olive oil, tb, mayo, worcestershire sauce, water, lemon

Taken from www.epicurious.com/recipes/member/views/bluefish-with-mustard-glaze-on-rice-salad-52852141 (may not work)