Best 3 Seared Bluefish With Charred Corn Warm Tomato Salad Recipes

Seared bluefish, with its crispy skin and flaky flesh, is a delightful seafood dish that pairs perfectly with charred corn and a warm tomato salad. The charred corn adds a smoky sweetness, while the warm tomato salad brings a burst of tangy flavor. This recipe also includes a zesty lemon-herb sauce that complements the fish and vegetables beautifully. If you're looking for a light and flavorful meal that's perfect for summer, this seared bluefish with charred corn and warm tomato salad is sure to please.

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WARM CORN AND TOMATO SALAD

Warm Corn and Tomato Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small red bell pepper, chopped
1 small green or orange bell pepper, chopped
4 scallions, chopped, whites and greens
3 cloves chopped garlic cloves
4 cups frozen corn kernels
3 plum tomatoes, seeded and chopped
1 ripe lime, juiced
1/2 teaspoon ground cumin, eyeball it
1 tablespoon cayenne pepper sauce, recommended: Tabasco, eyeball it
1 teaspoon sweet paprika, eyeball it
Coarse salt and pepper
2 tablespoons chopped cilantro or parsley leaves, to garnish

Steps:

Heat a large nonstick skillet over medium high heat. Add oil, peppers, scallions and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the veggies, it will really punch up the flavor. Season with cumin, cayenne sauce, paprika, salt and pepper. Top with cilantro or parsley and transfer the warm salad to a serving dish.

CHARRED CORN AND TOMATO SALAD

Charred Corn and Tomato Salad image

Provided by Pierre Franey

Categories salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 fresh ears of corn
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
4 tablespoons olive oil
2 tablespoons cider vinegar
Salt and freshly ground pepper to taste
4 ripe plum tomatoes, cored, peeled and coarsely chopped
4 tablespoons chopped red onions
2 tablespoons finely chopped coriander or parsley

Steps:

Preheat broiler or charcoal grill.
Grill the corn until it starts to char, turning the ears so they cook evenly. Be sure the corn does not burn. Allow to cool, and with a knife remove the kernels from the cob. Reserve in a bowl.
To make the vinaigrette, place mustard, garlic, cumin, olive oil, vinegar, and salt and pepper to taste in a bowl. Blend well with a wire whisk.
Add the tomatoes, onions, corn and the coriander or parsley. Pour the vinaigrette over all, and toss well. Check for seasoning and serve.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 7 grams, TransFat 0 grams

SUPER SUMMER GRILLED BLUEFISH

Super Summer Grilled Bluefish image

Have a ton of bluefish and don't know what to do with it? Give this a try! Bluefish has a reputation for being a very strong fish. This super citrus marinade gives this grilled fish a bright and delicious flavor. I just made some (which I caught and froze) and it came out superb.

Provided by MILLERNB

Categories Seafood Fish

Time 43m

Yield 4

Number Of Ingredients 8

Ingredients

4 pounds bluefish fillets
1 cup orange juice
¼ cup fresh lime juice
¼ cup fresh lemon juice
¼ cup olive oil
1 tablespoon dry white wine
kosher salt and ground black pepper to taste
¼ cup citrus flavored seafood rub

Steps:

Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.
Preheat a grill for high heat. When the grill is hot, oil the grate.
Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.

Nutrition Facts : Calories 721.9 calories, Carbohydrate 9.2 g, Cholesterol 269.5 mg, Fat 32.9 g, Fiber 0.2 g, Protein 91.6 g, SaturatedFat 6 g, Sodium 1883.9 mg, Sugar 5.9 g

Tips:

Choose the freshest bluefish possible. Look for fish that is firm to the touch and has bright, clear eyes.
Sear the bluefish skin-side down in a hot skillet. This will help to create a crispy skin and prevent the fish from sticking to the pan.
Cook the bluefish until it is just cooked through. The flesh should be opaque and flaky, but not dry.
Char the corn in a hot skillet or on a grill. This will add a smoky flavor to the corn.
Make the warm tomato salad while the bluefish and corn are cooking. This salad is simple to make and can be easily customized to your liking.
Serve the seared bluefish with the charred corn and warm tomato salad. This dish is a delicious and healthy way to enjoy bluefish.

Conclusion:

This recipe for seared bluefish with charred corn and warm tomato salad is a delicious and healthy way to enjoy bluefish. The bluefish is cooked perfectly, the corn is smoky and flavorful, and the tomato salad is fresh and tangy. This dish is sure to please everyone at your table.