Broiled Bluefish with Tomato, Olive, and Caper Compote

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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.

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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!

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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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but this was good! I soaked the fillets in milk overnight and cut away the darker meat and was very pleasantly surprised.

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I found this recipe in a search for how to cook bluefish as deliciously as possible, as my boyfriend is generally opposed to this fairly unexotic, often "gamey" tasting fish. However, he has since had a change of heart since we followed these two simple steps: 1 Remove as much of the dark, oily meat as possible. 2 Soak the fillets in milk for atleast a couple of hours -- we recommend overnight -- then rinse before use. Anyway, back to the recipe: The flavors of the ingredients (as I tried to stick as closely to the recipe as possible blended so flavorfully together, the effort was well worth it. Every last bit of the compote as well as the bluefish was gobbled up. I can't wait to make it again -- thank you the recipe!

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We found this recipe while we were in the Outer Banks with the whole family for vacation. We'd caught some bluefish and it was our turn to cook. We had ten of us and not quite enough bluefish so we supplemented with some tilapia. It was wonderful! We also used a balsalmic glaze when plating and served over orzo.