Best 4 Broiled Bluefish With Tomato And Herbs Recipes

**Broiled Bluefish with Tomato and Herbs: A Mediterranean Delight**

Indulge in the flavors of the Mediterranean with our tantalizing Broiled Bluefish with Tomato and Herbs recipe. This delectable dish showcases the delicate, flaky texture of bluefish, complemented by a vibrant medley of fresh tomatoes, aromatic herbs, and tangy lemon. The simplicity of this recipe allows the natural flavors of the fish to shine through, while the zesty tomato and herb mixture adds a burst of Mediterranean sunshine to every bite. Prepare to embark on a culinary journey to the shores of the Mediterranean with this easy-to-follow recipe that promises a delightful and satisfying meal.

**Additional Recipes to Explore:**

* **Broiled Bluefish with Lemon and Herbs:** Experience the classic combination of lemon and herbs in this timeless recipe. Savor the bright, citrusy notes of lemon, complemented by a blend of fragrant herbs, as they dance on your palate.

* **Grilled Bluefish with Salsa Verde:** Transport your taste buds to Italy with this vibrant and herbaceous salsa verde. Fresh parsley, basil, capers, and anchovies come together to create a piquant sauce that perfectly enhances the delicate flavor of bluefish.

* **Pan-Fried Bluefish with Brown Butter and Capers:** Embrace the nutty richness of brown butter and the briny tang of capers in this simple yet sophisticated recipe. The crispy skin of the bluefish pairs beautifully with the luscious brown butter sauce, while the capers add a delightful salty-sour dimension.

* **Bluefish Ceviche with Avocado and Lime:** Dive into the refreshing flavors of ceviche with this Latin-inspired recipe. Cubes of bluefish are marinated in a citrusy mixture of lime juice, cilantro, and red onion, resulting in a tangy and zesty appetizer or light meal.

* **Bluefish Fish Tacos with Cabbage Slaw:** Embark on a culinary adventure with these flavorful fish tacos. Grilled bluefish is nestled in warm tortillas and topped with a zesty cabbage slaw, creamy avocado slices, and a drizzle of spicy chipotle sauce. Prepare to tantalize your taste buds with every bite.

Let's cook with our recipes!

BROILED BLUEFISH WITH TOMATO, OLIVE, AND CAPER COMPOTE

Broiled Bluefish with Tomato, Olive, and Caper Compote image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 main course servings

Number Of Ingredients 14

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

Steps:

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.
Remove from the heat and stir in the lemon juice and parsley. Set aside covered with foil to keep warm.
Place a rack 5 inches from the broiler element and preheat.
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.)
Using a metal spatula, transfer the fillets to 4 warmed plates and top with the compote. Serve immediately.

GARLIC AND HERB BROILED TOMATOES

Garlic and Herb Broiled Tomatoes image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 plum tomatoes
1 cup plain bread crumbs
1/3 cup grated Parmigiano-Reggiano
1 teaspoon chopped fresh thyme leaves
1 clove garlic, finely minced
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Preheat broiler to medium high.
Cut plum tomatoes in 1/2 lengthwise. Squeeze or scoop out most of the pulp and seeds. Place the tomatoes flesh side up in a heat safe dish and season them with salt and pepper. In a bowl combine the bread crumbs, Parmigiano, thyme, garlic and olive oil. Season mixture with pepper and sprinkle over the tomatoes. Place tomatoes under the broiler for 5 minutes or until golden brown

BROILED BLUEFISH WITH TOMATO AND HERBS

Broiled Bluefish with Tomato and Herbs image

Categories Fish Tomato Broil Low Carb Mayonnaise Summer Chive Dill Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 lb bluefish or Spanish mackerel fillets with skin, cut into portions if desired
1/4 teaspoon black pepper
1/2 teaspoon salt
1/3 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
3 medium tomatoes (3/4 lb total), cut into 3/4-inch-thick slices

Steps:

Preheat broiler. Line rack of a broiler pan with foil.
Put fish skin sides down on foil and sprinkle with pepper and 1/4 teaspoon salt.
Whisk together mayonnaise, lemon juice, dill, and chives in a small bowl. Spread evenly over fish, then cover with tomato slices, overlapping slightly, and sprinkle with remaining 1/4 teaspoon salt.
Broil fish 3 to 4 inches from heat until just cooked through, 12 to 15 minutes.

GRILLED BLUEFISH

Grilled Bluefish image

Provided by Food Network

Time 17m

Number Of Ingredients 5

Ingredients

Bluefish, or other fish suitable for grilling
Fresh herbs such as rosemary, thyme, and parsley
Lemon slices
Chopped garlic
Olive oil, for brushing fish

Steps:

Clean and scale fish. Stuff abundant quantities of fresh herbs into the cavity, then add slices of lemon, and chopped garlic. Brush skin on both sides with olive oil, season with salt and pepper, and if desired put into fish-grilling basket and clamp shut. Grill for approximately 6 minutes on each side, turning fish only once. Garnish with more fresh herbs and sliced lemon and serve. Roast potatoes and grilled summer vegetables go well with this dish. Tip: Bluefish caught early in the season, though smaller, are much less oily than those caught later in the summer.;

Tips:

- To ensure the bluefish is cooked evenly, choose fillets of similar thickness. If your fillets are of varying thicknesses, adjust the cooking time accordingly, cooking the thinner fillets for a shorter time and the thicker fillets for a longer time. - Broiling the bluefish at a high temperature will help to create a crispy exterior and a tender, flaky interior. - Be sure to preheat your broiler for at least 5 minutes before cooking the fish. This will help to prevent the fish from sticking to the pan. - If you don't have a broiler pan, you can also cook the bluefish in a regular baking dish. Just be sure to line the dish with foil to prevent the fish from sticking. - Serve the broiled bluefish immediately with your favorite sides. Some suggestions include roasted vegetables, mashed potatoes, or rice.

Conclusion:

This broiled bluefish recipe is a quick and easy way to prepare a delicious and healthy meal. The fish is cooked in just 10 minutes, and it's packed with flavor thanks to the fresh herbs and tomatoes. Serve it with your favorite sides for a complete meal that everyone will enjoy.