Maine’s governor, like most of us, is concerned about cholesterol, so Phyllis serves a good bit of fish. She fashions her recipe for this bluefish dish after one Marion Morash suggests for swordfish in her Victory Garden Cookbook.
Fillet bluefish and remove skin. Set aside. Heat olive oil in a large skillet and saute scallions or onions until translucent. Add Tabasco and garlic. Add tomato pulp, capers, vinegar, bay leaf, cloves, Worcestershire sauce, salt, and pepper, and simmer 20 to 30 minutes. Dredge bluefish in flour. Heat butter in skillet and brown fish, cooking gently until nearly done. Place fillets in a large baking dish, top each piece with some of the sauce, and cover with foil. Bake about 20 minutes at 350 degrees F. Garnish with lemon wedges and serve. The fish can be held in warm oven if meal is delayed.