Ingredients Jump to Instructions ↓


  2. 3 tablespoons extra-virgin olive oil

  3. 1 small yellow onion, finely chopped

  4. 7 cloves garlic , minced

  5. 1/2 to 1 jalapeno, seeded and finely chopped

  6. 1/4 cup finely chopped celery (with leaves)

  7. 1 pound vine ripened plum or round tomatoes, halved, seeds squeezed out, and diced

  8. 1/2 cup kalamata olives , pitted and roughly chopped

  9. 2 tablespoons capers

  10. Freshly ground black pepper

  11. 2 tablespoons freshly squeezed lemon juice

  12. 2 tablespoons chopped flat-leaf parsley leaves

  13. FISH

  14. Four 8-ounce center-cut bluefish fillets , skin-on

  15. 2 tablespoon extra-virgin olive oil

  16. Kosher salt and freshly ground black pepper

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

Instructions Jump to Ingredients ↑

  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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