Suzanne Hart's Bluefish With Garlic Mayonnaise

• 4 cloves garlic
• 2 tablespoons dry vermouth
• 2 tablespoons horseradish
• 3/4 cup mayonnaise, preferably homemade
• 1/4 cup heavy cream if available, or evaporated milk
• 4 boneless bluefish fillets, about 1 1/4 pounds
• 2 tablespoons fresh tarragon, if available, or 1/2 teaspoon dried

1. Preheat the broiler to high.
2. Broil the garlic cloves until they are tender, peel the skins and mash to a paste.
3. Add the paste, vermouth and horseradish to the mayonnaise.
4. Stir in the cream and blend well.
5. Select a flame-proof baking dish large enough to hold fish in one layer.
6. Coat both sides of the fillets with the garlic mayonnaise and place in the dish, skin side down.
7. Place under broiler about 5 inches from the heat.
8. Cook 5 to 7 minutes, depending on the thickness of the fillet.
9. The fish is done when it flakes easily with a fork.
10. Sprinkle with tarragon and serve immediately.
11. Serve additional garlic mayonnaise on the side.

garlic, horseradish, mayonnaise, heavy cream, bluefish fillets, fresh tarragon

Taken from cooking.nytimes.com/recipes/11923 (may not work)