Updated Friday, June 8th, 2007
Yield: 4 to 6 servings
In the early 1920s, a chef at the Palace Hotel in San Francisco decided to honor actor George Arliss by creating a dressing named after the play in which Arliss was appearing, The Green Goddess. We’ve jazzed up the original version of this dressing by adding more herbs, lemon juice, and mustard to create a tasty topping for grilled bluefish.
Combine first nine ingredients (through tarragon) in a blender. Add 1/4 cup oil, then cover and blend until mixture is smooth. With blender running, add remaining 3/4 cup oil in a very thin stream until mixture is thick and creamy. Season with salt and pepper to taste.
Oil grill grates and preheat grill to medium. Season fillet with salt and pepper and place on a baking sheet. Evenly spread 1/3 cup or more of dressing over fish (save remaining dressing for another use). Gently slide fish, skin side down, onto grill. Close grill lid and cook 8 to 10 minutes (do not turn) or until flesh just flakes when pierced with a sharp knife.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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