Broiled Bluefish with Tomato, Olive, and Caper Compote Recipe

Name: Broiled Bluefish with Tomato, Olive, and Caper Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Copyright 2001 Television Food Network, G.P. All rights reserved

Servings: persons

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
Copyright 2001 Television Food Network, G.P. All rights reserved

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.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Broiled Bluefish with Tomato, Olive, and Caper Compote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broiled Bluefish with Tomato, Olive, and Caper Compote

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