Bluefish Dijonnaise
For the original recipe and instructions, see “Bluefish Dijonnaise” at cooking.nytimes.com
Ingredients
- ¼ cup mayonnaise
- 3 tablespoons Dijon mustard
- ½ teaspoon dried thyme
- 4 6-ounce bluefish fillets, skin and bones removed
- Kosher salt
- freshly ground black pepper
Recipe copyright
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