BLUEFISH GRILLED WITH CAPONATA
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the eggplant into a small dice. Place in a bowl and toss with 1 tablespoon salt. After 30 minutes, rinse, drain and spread the eggplant on several thicknesses of paper towel; roll it up and squeeze out excess moisture.
- In a large skillet, heat 2 tablespoons oil over medium heat. Add the eggplant, fennel, red pepper, onion and garlic. Sauté about 15 minutes, until very tender. In a bowl, whisk the tomato paste and anchovy paste with the wine; stir mixture into vegetables in skillet. Fold in the olives and capers. Remove caponata from heat and fold in the parsley.
- Prepare a very hot grill or heat oven to 400 degrees. Lightly brush four pieces of heavy-duty foil, about 12 by 18 inches, with remaining oil. Place a bluefish fillet, skin side down, in the center of each. Season each with salt and spread with caponata. Enclose the fillets in foil, leaving some air space; crimp edges tightly to seal.
- Place packages on the grill, close lid and cook about 10 minutes, or cook in oven directly on rack, about 10 minutes. Remove packages, open them and use a wide spatula to slide each fillet with its topping off the skin, which should stick to the foil. Transfer fish to a serving platter or to four dinner plates.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 4 grams, Sodium 321 milligrams, Sugar 6 grams
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Collin Johnson
[email protected]This is one of the best fish recipes I've ever tried.
bs bsj
[email protected]I highly recommend this recipe. It's delicious and easy to make.
Jony Rahaman
[email protected]This dish is a must-try for any fish lover.
Leonard Hoover
[email protected]I'm so glad I found this recipe. It's a keeper!
todd copfer
[email protected]This dish is perfect for a summer cookout. The fish is grilled to perfection and the caponata is a refreshing and flavorful side dish.
Khadija Umar
[email protected]I'm always looking for new ways to cook fish, and this recipe definitely fits the bill. The caponata is a great way to add flavor and moisture to the fish.
Tyson Chamberlain
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the leftovers are even better the next day.
imran muskaan
[email protected]I love this recipe! It's so versatile. I've made it with different types of fish and caponata, and it's always delicious.
Rahwa Khiar
[email protected]This dish was easy to make and turned out great. The fish was cooked evenly and the caponata was delicious.
Richard Valentine
[email protected]I'm not a huge fan of fish, but I really enjoyed this dish. The caponata was so flavorful that it made the fish taste amazing.
Brandon Rangel
[email protected]This is one of my favorite fish recipes. The caponata is the perfect complement to the mild flavor of the fish.
Laxmi Tamang
[email protected]I made this dish for a dinner party and it was a hit! Everyone raved about how good it was. The caponata was especially popular.
Letitia Bowens
[email protected]This dish was absolutely delicious! The fish was cooked perfectly and the caponata was flavorful and tangy. I will definitely be making this again.