Recipe courtesy of Food Network Kitchen
Total:
40 min
Active:
25 min
Yield:
4 main course servings
Level:
None

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.

IDEAS YOU'LL LOVE

Broiled Halibut with Bechamel Sauce

Recipe courtesy of Giada De Laurentiis

Grilled Bluefish

Recipe courtesy of B. Smith

Whole Grilled Bluefish

Recipe courtesy of Jill Novatt

Grilled Bluefish Paillards

Recipe courtesy of David Rosengarten

Whole Grilled Bluefish

Recipe courtesy of Jonny Corbin

Grilled Bluefish in Pomegranate Glaze

Recipe courtesy of Jody Adams

Bluefish with Fennel and Tomato Sauce

Recipe courtesy of Michele Urvater

Broiled Grapefruit

Recipe courtesy of Sara Moulton

Broiled Mussels

Recipe courtesy of Jennifer Paterson

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking