Best Broiled Bluefish With Tomato And Herbs Recipes

BROILED BLUEFISH WITH TOMATO, OLIVE, AND CAPER COMPOTE

Broiled Bluefish with Tomato, Olive, and Caper Compote image

Provided by Food Network Kitchen

Time 40m

Yield 4 main course servings

Number Of Ingredients 14

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

Steps:

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.

BLUEFISH DIJONNAISE

Bluefish Dijonnaise image

Provided by Sam Sifton

Categories dinner, easy, quick, main course

Time 20m

Yield Serves 4

Number Of Ingredients 6

Ingredients

1/4 cup mayonnaise
3 tablespoons Dijon mustard
1/2 teaspoon dried thyme
4 6-ounce bluefish fillets, skin and bones removed
Kosher salt
freshly ground black pepper

Steps:

Place a large cast-iron griddle or ovenproof skillet under the broiler and preheat until very hot, at least 10 minutes.
Meanwhile, combine the mayonnaise, mustard and thyme in a small bowl.
Generously season the fillets with salt and pepper. Paint one side of each fillet thickly with the mustard mixture.
Place the fish in the skillet, painted side up, and broil until the coating is brown and bubbling, 3 to 4 minutes.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 3 grams, Sodium 457 milligrams, Sugar 0 grams, TransFat 0 grams