126 Main Street
I dined at Doppio East in Sag Harbor the other night. It had been open only a week so far, and though this is a bit early to review a restaurant, sometimes we feel that if you are open for business and charging for your product, you are fair game. But I assure you, I did take into account the newness of this establishment.
Debbie’s Broiled Bluefish
It seems only appropriate that the recipes given today come from local sources. This first recipe is from the Seafood Shop and was published in “Fresh From the Farm” by Susan Meisel and Nathalie Sann. Super fresh bluefish is a wonderful thing.
Serves five to six.
2 lbs bluefish fillets, about 1 inch thick
Salt and freshly ground pepper
1/4 cup mayonnaise
Preheat the broiler. Wash and pat dry the fillets