I've eaten bluefish all my life, but almost always broiled or baked. My grandfather used to have a boat and we'd go blue-fishing with him on the Long Island Sound when I was a kid. We'd catch tons of bluefish and my mother would broil it. When I cooked it myself in the past, I'd broil it as well. Sometimes it came out dry. The only thing I'd add was some lemon, salt and pepper.

The other night I decided to sauté the bluefish in a pan, where I could keep an eye on it so it wouldn't dry out. I also made a savory sauce to go with it. The fish came out very juicy. I'm never broiling bluefish again.

Ingredients (for 2 people)

• 5 tbsp butter
• 3 cloves garlic, chopped
• 1 lb. bluefish filets
• One lemon - one half sliced into thin slices, the other half squeezed for juice
• Finely chopped lemon peel, about a half teaspoon
• Fresh oregano
• 2 tbsp cream
• 2 tbsp tomato juice or tomato sauce

Melt 4 tbsp of the butter in a large skillet. Add the chopped garlic and the chopped lemon rind, and cook. Add the bluefish filets, skin side down. Sprinkle the lemon juice and the oregano leaves. After cooking a few minutes, turn over, being careful not to tear the skin. Cook for a few minutes more on the other side. When you take the filets out of the pan, the skin side will be up - I think that's the prettier looking side.

Move the filets to a platter. Add 1 tbsp more melted butter to the pan, which will have bits of garlic and oregano in it already. Continue to heat. Add the cream and tomato juice. Pour the sauce over the filets. Garnish with sliced lemon slices.