”Fish, to taste right, must swim three times -in water, in butter, and in wine.” ~ Polish proverb
Bluefish with a tomato and pepper sauté
We have all heard about the health and nutritional benefits of fish; but do you know what seafood is purchased most frequently? According to the Huffington Post, the seafood that is consumed the most is as follows:
- Shrimp
- Canned Tuna
- Salmon
- Tilapia
- Pollack
The information didn’t surprise me because the top five choices are in almost every seafood department.
If you’re adventuresome, try something new and delicious like bluefish.
Bluefish run in the Cape Cod Canal in late August and September; and I first tasted this fish when we lived in eastern Massachusetts. It is moist and full flavored without being overly strong. When I found it selling at my local fish market I was delighted.
Because of its full flavor, pairing this fish with tomatoes and peppers is a great choice.
Piperade comes from the Basque region of France and it includes tomatoes and peppers cooked in a flavorful olive oil.
Prepare the piperade first so that the flavors have time to meld together. Heat oil in a 9 to 10 inch frying pan over medium heat. Add the onion, peppers and garlic to the pan and sauté until soft, about 5 minutes. Add the tomatoes, red pepper flakes and fennel seed; and sauté an additional 5 minutes. Season with salt and pepper to taste.
Place the bluefish on a broiler proof pan and drizzle with olive oil. Season the fish with salt and pepper. Broil until the fish is flaking, about 2 to 5 minutes per side.
Serve the fish atop the piperade, garnished with basil.
NOTE: This dish would also work well with swordfish and haddock.
Bluefish with Piperade
By Published: September 20, 2013
- Yield: 2 Servings
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 35 mins
"Fish, to taste right, must swim three times -in water, in butter, and in wine." ~ Polish proverb Bluefish with a tomato and …
Ingredients
- 1 pound bluefish
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 cup diced bell peppers a mixture of red, yellow and green
- 2 cloves minced garlic
- 3/4 cup crushed plum tomatoes
- pinch crushed red pepper flakes
- 1/2 teaspoon fennel seed
- basil for garnish
- salt and pepper to taste
Instructions
- Heat oil in a 9 to 10 inch frying pan over medium heat. Add the onion, peppers and garlic to the pan and sauté until soft, about 5 minutes. Add the tomatoes, red pepper flakes and fennel seed; and sauté an additional 5 minutes. Season with salt and pepper to taste.
- Place the bluefish on a broiler proof pan and drizzle with olive oil. Season the fish with salt and pepper. Broil until the fish is flaking, about 2 to 5 minutes per side.
- Serve the fish atop the piperade, garnished with basil.
- NOTE: This dish would also work well with swordfish and haddock.
