- 2 lb bluefish or Spanish mackerel fillets with skin, cut into portions if desired
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/3 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 3 medium tomatoes (3/4 lb total), cut into 3/4-inch-thick slices
- Preheat broiler. Line rack of a broiler pan with foil.
- Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.
- Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.
- Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.