Grilled bluefish with tomato, olive, and caper compote

Throw a kick into your fish dish with chillis and capers.

  • Preparation Time25 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the compote

3 tbsp extra-virgin olive oil
1 small yellow onion, finely chopped
7 cloves garlic, minced
1/2 to 1 jalapeno, seeded and finely chopped
25g finely chopped celery (with leaves)
450g vine ripened plum or round tomatoes, halved, seeds squeezed out, and diced
70g kalamata olives, pitted and roughly chopped
15g capers
Freshly ground black pepper
30ml freshly squeezed lemon juice
8g chopped flat-leaf parsley leaves

For the fish

Four 250g center-cut bluefish fillets, skin-on
2 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
For the compote:
1) 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.

For the fish:
1) Place a rack 12cm from the grilller element and preheat.

2) 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. Grill 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.)

3) Using a metal spatula, transfer the fillets to 4 warmed plates and top with the compote. Serve immediately.

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