BROILED BLUEFISH WITH LEMON LEEKS AND GARLIC WAX BEANS Yield: 4 servings

TO BROIL THE BLUEFISH
1 whole bluefish, about 3 lb., ungutted (each fillet about 10 oz.)
1/4 tsp. Salt
1/8 tsp. Pepper
1 Tb. vegetable oil

LEEKS
2 medium leeks (about 3 c. sliced)
1 c. water
1/4 tsp. Salt
1/8 tsp. freshly ground black pepper
1/3 stick butter
1 Tb. lemon juice

WAX BEANS
1/2 lb. wax beans, tips removed
1 Tb. butter
1/2 tsp. chopped garlic (1 to 2 cloves)
Dash salt and freshly ground black pepper

Scale the fish in the sink to prevent the scales from splattering around. With a long, sturdy knife, cut under the fin next to the gill; then, reversing the direction of the knife blade, cut alongside the central bone and lift out the whole fillet. Turn the bluefish over and repeat to remove the other fillet. The head and bones can be reserved for soup and stock, although fatty fish don't produce as good a stock as flat or rock fish.

In the center of each fillet, there is a line of bones starting below the head and extending down about 2 to 3 in. Cut on each side of the bones and lift the bones off the skin. The fillet is now completely boned out.
Make 3 or 4 slits in each fillet, cutting through the skin and approximately 1/2 in. deep on a slant. This will help the cooking, and the seasoning will penetrate the fish. Sprinkle with the salt, pepper, and oil, and set aside until ready to broil.

To prepare the leeks: Cut off the roots of the leeks and the first layer if fibrous or damaged. Cut off the green part of the largest leaves where tough and yellowish. As the center leaves get more tender, less of the green is removed. The pale green and more tender inside leaves are left whole. Use the trimmings (unless spoiled or damaged) for stock.
Insert your knife about 2 in. from the root end and split the leek into halves still attached at the root end. Cut parallel to the first cut so the leek is split into fourths.
Run the opened leek under cold running water to remove sand that may be embedded between the leaves. At this point, the leeks can be bundled together, cooked, and served like asparagus, with a vinaigrette or hollandaise sauce. But for this recipe, after washing the leeks, proceed to the next step.

Cut the leeks across into 1/4-in. pieces (to make approximately 3 c.). Wash carefully, drain, and place in a saucepan, preferably stainless steel, with the water. Bring to a boil and keep boiling for 5 to 6 minutes over high heat. The pieces should still be firm but tender, and only approximately 1/4 C. of water should remain. If not, boil a bit longer to reduce the water to 1/4 c. Add the salt, pepper, butter, and lemon juice, and bring the mixture to a boil. Set aside and keep warm until serving time.

Place the beans in boiling salted water. Return to the boil and cook, uncovered, at a strong boil for 8 to 10 minutes, until tender but still firm to the bite. Drain.

Place the fillets of bluefish skin side up on a tray under the broiler, no more than 2 in. from the heat. Broil for about 5 to 6 minutes. The skin should start to blister, brown, and crack. Do not turn the fillet over; because of the slits in the skin, it will cook through.

Arrange the leeks in the center of a platter and place the fillets on top.
Melt the butter in a skillet. When hot, add the garlic, then add the beans, salt, and pepper. Saute just enough to heat through. Arrange around the fish and serve immediately.