1 whole bluefish, about 4 lb (1.8 kg), cleaned and stuffed
1 Stuffing (as used in Baked Halibut with Stuffing, per the same volume)
1 cup (75 ml / 75 g) unsalted butter, melted into 2/3 cup (160 ml) boiling water for basting
1 Shrimp Sauce, for serving (per the same volume)
Instructions
1. Heat the oven to 400°F (205°C), a moderately hot setting appropriate for whole fish.
2. Clean and dry the fish thoroughly. Prepare the stuffing as directed in the Baked Halibut with Stuffing recipe in this volume. Fill the cavity of the fish with the stuffing, then sew the opening closed with kitchen twine or secure with skewers. Do not cut gashes in the sides — bluefish is an oily, rich fish and requires no supplemental pork fat.
3. Place the stuffed fish in a roasting pan or baking dish large enough to hold it flat, approximately 16 by 12 inches (40 by 30 cm). Melt 1/3 cup (75 g) butter into 2/3 cup (160 ml) boiling water to make a basting liquid.
4. Baste the fish generously with the butter-water mixture at the start of roasting. Continue to baste frequently — every 8 to 10 minutes — throughout cooking to keep the surface moist and promote even browning.
5. Roast until the fish is cooked through, approximately 40 to 50 minutes for a 4-lb (1.8 kg) whole fish. Doneness cues: the skin should be golden brown and lightly crisped; the flesh at the thickest point near the backbone should flake easily when tested with a fork and show no translucency; an instant-read thermometer inserted into the thickest part (avoiding the spine) should read 145°F (63°C).
6. Remove the twine or skewers. Transfer the fish to a warm platter and serve immediately with Shrimp Sauce.
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