4 to 5 lb. bluefish
2 tbsp. butter
3 tablespoons bread crumbs
1 tablespoon fresh parsley, minced
1/2 c. celery
1 c. onions
2-3 small or 1 large sweet pepper
1 hard-boiled egg
1/2 c. Hellmann's mayonnaise (or to taste)
6 sm. sweet pickles, diced
lemon wedges
salt, pepper and paprika
garlic powder and onion powder (for sprinkling)

Fillet the bluefish (or have this done by the fishmonger). Lightly oil a baking dish or pan, and arrange fish (may be lined with aluminum foil for easy clean-up).

In a small saucepan, sauté the celery and onions in butter.

Pour butter mixture over fish. Sprinkle with bread crumbs, garlic powder, onion powder and paprika. Broil for about 8 minutes or until fish is opaque and flakes easily with a fork.

Press boiled egg through a sieve and mix with mayonnaise. This may, alternatively, be mixed in a blender. A large pinch of tarragon and lemon juice may be added for extra flavor. Add the sweet pickles and serve as a dressing to accompany the flaked, chunked fish. Allow guests to add the amount of dressing desired.

Sprinkle with parsley and paprika. Serve with lemon wedges.