Broiled Bluefish with Tomato, Olive, and Caper Compote

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  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 main course servings
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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


Four 8-ounce center-cut bluefish fillets, skin-on

2 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper


  1. 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.
  2. Remove from the heat and stir in the lemon juice and parsley. Set aside covered with foil to keep warm.
  3. Place a rack 5 inches from the broiler element and preheat.
  4. 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.)
  5. Using a metal spatula, transfer the fillets to 4 warmed plates and top with the compote. Serve immediately.
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