Broiled Bluefish With Tomato, Olive, And Caper Compote
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
55
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsp
Extra-Virgin Olive Oil1 small
Yellow Onion (finely chopped)7 cloves
Garlic (minced)2 tbsps
Capers2 tbsps
Lemon Juice (freshly squeezed)Directions:
1
Make the compote
2
Heat the olive oil in a large skillet over medium-high heat
3
Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes
4
Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more
5
Remove from the heat and stir in the lemon juice and parsley
6
Set aside covered with foil to keep warm
7
Place a rack 5 inches from the broiler element and preheat
8
Prepare the fish
9
Using a sharp knife, slash the bluefish skin to form cross-hatch marks
10
Transfer the fillets to a foil-lined baking sheet and brush all over with the oil
11
Season with salt and generously with pepper
12
Broil the fish skin-side down, until just cooked through, about 5 minutes
13
(If the skin comes loose during cooking, you may remove and discard it
14
) Using a metal spatula, transfer the fillets to 4 warmed plates and top with the compote
15
Serve immediately