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Broiled Bluefish with Capers and Onions
When discussing food preferences with friends over the years, bluefish has often served
as the litmus test for distinguishing full-bore seafood lovers from those who profess a
love for shrimp, scallops, crab, and salmon, but "don't like fishy seafood." Even the
latter have expressed delight when they tried this approach to cooking blues. The mix of
tastes play off one another to marvelous effect.
As with most fish recipes, this one works well with any number of alternatives. We've
enjoyed it with red snapper and halibut. Drop us a note about your experiments, successful
and otherwise.
| 6 boneless bluefish fillets with skin (about 2 pounds) |
salt and freshly ground black pepper to taste |
| 5 T. olive oil |
4 t. chopped fresh rosemary |
| 2 c. onion, cut into 1/4 inch cubes |
1 t. finely diced garlic |
| 1/2 c. drained capers |
2 T. white vinegar |
| 4 T. chopped parsley |
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- Place the bluefish fillets on the broiler pan, sprinkle them with the salt and pepper,
3 T. of the olive oil, and the rosemary. Set aside.
- In a large skillet, heat the remaining oil over a high burner. Add the onions, and
sauté, stirring occasionally, until they wilt. Add the garlic, salt, and pepper, and
continue cooking and stirring until the onions are soft and golden. Stir in the capers,
and cook for an additional 2 minutes. Sprinkle the vinegar into the pan. Stir well, and
remove from the heat.
- Put the bluefish under a preheated broiler. Cook for 3-4 minutes per side.
(Remember the Canadian Method to calculate
cooking times if you are substituting for the bluefish.)
- Transfer the fillets to a warmed platter (or the serving plates). Spoon generous
portions of the onion-caper sauce over each, sprinkle with the parsley, and serve
immediately.
6 servings
Source: Pierre Franey and Bryan Miller, The Seafood Cookbook
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