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
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.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By Tahsina
Jamaica, NY
on July 07, 2011
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I was very skeptical at first because I am not too fond of bluefish, but I had to use up my husband's catch from a fishing trip. Like other reviewers have said, I soaked the fish overnight in milk (I used coconut milk according to a friends suggestion. I also added some red chili powder and paprika on top of the fish then broiled it. It was GREAT! The compote is so yummy and the broiled fish is a perfect compliment.
By josy erne
on October 27, 2010
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I'll try this lovely recipe as written, but having no olives, I riffed in a different direction. To the compote I added some tomatillo, a bit of orange pepper chopped small, and, lacking fresh, some Pure Gourmet Jalapeno sauce (from Southwest Specialty's great line of pepper sauces. I used lime instead of lemon, and chopped fresh cilantro in with the parsley. I cooked the compote quickly to keep it zesty and fresh. It's a great partner to the richness of bluefish, which I love. (Brush on unsweetened mayo instead of oil for a golden glaze. With rice, corn and salad, it was a cheerful and tasty dinner!
By faithwest.photo...
Philadelphia, 78
on March 31, 2010
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As the other commenters have mantioned, my husband doesn't like bluefish, but he liked it made with this recipe. I soaked the bluefish while I was at work in a dish of milk. That did seem to clear up the fishy, oily taste that bluefish can sometimes have. The "compote" in the recipe is a Provencal type formulation and it was really excellent. I didn't have fresh jalepeno so I substituted a teaspon of hot chili oil (you can get that in the Chinese or ethnic food section of the store. I also substituted canned tomatoes for fresh, since fresh tomatoes that you can get in March aren't worth eating. Also I found the amount of time that you're supposed to cook the compote too short. In order to mix the flavors together and cook it all down a bit, I let it simmer for about 8 minutes after the cooking time mentioned in the recipe. Then when the bluefish was done broiling, I scooped up the hot compote and put it on top of the fish, followed by 1 tbls of fresh lemon juice and the chopped, flat parsley for garnish and interest. Once I had all the ingredients, the vegetable chopping time was about 15 minutes, and the cook time was about 13 minutes, so the recipe has the advantage of being a relatively fast meal to make.
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