Broiled Bluefish with Tomato, Olive, and Caper Compote

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 main course servings

CATEGORIES
Ingredients
  • COMPOTE
  • 3 tablespoons extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 7 cloves garlic, minced
  • 1/2 to 1 jalapeno, seeded and finely chopped
  • 1/4 cup finely chopped celery (with leaves)
  • 1 pound vine ripened plum or round tomatoes, halved, seeds squeezed out, and diced
  • 1/2 cup kalamata olives, pitted and roughly chopped
  • 2 tablespoons capers
  • Freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped flat-leaf parsley leaves
  • FISH
  • Four 8-ounce center-cut bluefish fillets, skin-on
  • 2 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Copyright 2001 Television Food Network, G.P. All rights reserved
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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