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seasonal recipe

Recipe for grilled bluefish sandwich with herb coleslaw

Photo/Essdras M Suarez/Globe Staff; Food styling/Sheryl Julian and Valerie Ryan

Serves 4

Bluefish, a popular sport fish, has become common in New England fish markets. The rich flesh is delicious grilled, here tucked inside crusty rolls with a Savoy cabbage slaw dressed with mayonnaise, yogurt, mint, and cilantro.

COLESLAW

Juice of 2 lemons
¼cup mayonnaise
¼cup Greek yogurt
2tablespoons chopped fresh mint
2tablespoons chopped fresh cilantro
Salt and pepper, to taste
1head (1 pound) Savoy cabbage, quartered and thinly sliced
6scallions, finely chopped

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1. In a bowl whisk together lemon juice, mayonnaise, yogurt, mint, cilantro, salt, and pepper.

2. Add the cabbage and scallions and toss again. Taste for seasoning and add more salt and pepper, if you like. Cover and refrigerate.

SANDWICH

Grated rind and juice of 1 lemon
1piece (1 inch) fresh ginger, finely chopped
Pinch of crushed red pepper
Salt and black pepper, to taste
2tablespoons olive oil
pounds boneless bluefish, cut into 4 pieces
4crusty rolls, split
4large leaves lettuce
1extra lemon (for sprinkling)

1. In a bowl, whisk the lemon rind and juice, ginger, red pepper, salt, and black pepper.

2. Gradually whisk in the olive oil, Coat each piece of fish with some of the marinade and set aside while the grill heats.

3. Light a charcoal grill or turn a gas grill to medium-high, or turn on the broiler.

4. Set the fish on the grill and cook for 4 minutes on a side or until cooked through. Broil the fish without turning for 10 minutes or until cooked through. Transfer to a plate.

5. Grill the rolls, cut sides down, for 1 to 2 minutes or until toasted. Remove from the grill. Or toast rolls.

6. Fill each roll with a piece of lettuce, fish, a sprinkle of lemon juice, and coleslaw. Sydney Oland

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