Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
4 main course servings

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.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Grilled Marinated London Broil

Broiled Filet Mignon

Recipe courtesy of Michele Urvater

London Broil with Herb Butter

Recipe courtesy of Food Network Kitchen

Simple Broiled Flank Steak with Herb Oil

Recipe courtesy of Food Network Kitchen

Broiled Salmon with Herb Mustard Glaze

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

Browse Reviews By Keyword