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

Browse by ingredient

Instructions

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.