Broiled Bluefish with Tomato, Olive, and Caper Compote (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
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 |
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Directions:
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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