Friday, September 16th, 2011 | posted by mike
Fresh, local tomatoes and bluefish are at their peak this time of year…it’s a flavor explosion!
Serves 4
- 1 1/2-2 lbs. bluefish fillets
- 2 lbs. fresh plum tomatoes (sliced in 1/2 lengthwise)
- 4 T green olives with pimientos, coarsely chopped
- 2 T capers
- 2 large cloves garlic- peeled
- 6 fillets anchovies- chopped
- 1 T balsamic vinegar
- Olive oil
- Kosher salt and pepper
Pre – heat oven to 500º. Toss tomato halves and garlic in olive oil and arrange on a sheet tray or cookie sheet with sides, sliced side up. Sprinkle with kosher salt and pepper. Roast for 15-20 min. or until tomatoes are browning around the edges.
Chop the garlic and cut the tomatoes in large chunks.
Heat pan over med- high heat. Add about a tablespoon of olive oil and add anchovies and garlic. When anchovies start to break up, add tomatoes, olives, capers and vinegar. Stir then take off heat until bluefish is ready.
Fire up the grill and with these large thick fillets, use indirect heat method (do this by separating the coals and piling them up on opposite sides). Make sure grill is clean and oiled.
Cut fillet in half or if you want to present a whole fillet, flip carefully with 2 spatulas. Lightly baste fish with olive oil on both sides and season with salt and pepper. Make sure grid on grill will be diagonal to fish, so you’ll get those nice grill marks.
Place fillet meat side down in center of grill (so that it’s not over coals). Cover with vents open and grill lid slightly ajar (to give it a little more air and heat). Don’t move the fillet, let it set.
Grill for 4 min. a side or until fillet is opaque in center (gently cut into center to check). Carefully transfer to platter and spoon heated tomato mix over center of fillet.
