Broiled Bluefish With Tomato And Herbs

• 2 lb bluefish or Spanish mackerel fillets with skin, cut into portions if desired
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/3 cup mayonnaise
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh chives
• 3 medium tomatoes (3/4 lb total), cut into 3/4-inch-thick slices

1. Preheat broiler. Line rack of a broiler pan with foil.
2. Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.
3. Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.
4. Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.

bluefish, black pepper, salt, mayonnaise, lemon juice, dill, fresh chives, tomatoes

Taken from www.epicurious.com/recipes/food/views/broiled-bluefish-with-tomato-and-herbs-235462 (may not work)