Recipe courtesy of Food Network Kitchen
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Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
4 main course servings

Ingredients

Compote:
Fish:

Directions

Make the compote. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.

Remove from the heat and stir in the lemon juice and parsley. Set aside covered with foil to keep warm.

Place a rack 5 inches from the broiler element and preheat.

Prepare the fish. Using a sharp knife, slash the bluefish skin to form cross-hatch marks. Transfer the fillets to a foil-lined baking sheet and brush all over with the oil. Season with salt and generously with pepper. Broil the fish skin-side down, until just cooked through, about 5 minutes. (If the skin comes loose during cooking, you may remove and discard it.)

Using a metal spatula, transfer the fillets to 4 warmed plates and top with the compote. Serve immediately.

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