Although bluefish are available from the southern Atlantic during cooler months, they're a summer delicacy off the coast of Massachusetts. Substitute fresh Spanish mackerel if you can't find bluefish.
3 tablespoons butter
1 cup finely chopped sweet onion
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped celery
3 tablespoons finely chopped jalapeño pepper
1 1/2 tablespoons minced garlic
3 cups fresh corn kernels (about 6 ears)
1 teaspoon Spanish smoked paprika
1 1/2 cups chopped seeded peeled tomato
1 tablespoon chopped fresh basil
1 1/2 teaspoons kosher salt, divided
Dash of ground red pepper
2 tablespoons canola oil, divided
6 (6-ounce) bluefish fillets, skin-on
1/4 teaspoon freshly ground black pepper
How to Make It
Melt butter in a saucepan over medium-high heat; add onion, bell pepper, celery, jalapeño, and garlic to pan. Reduce heat to medium-low, and cook 7 minutes or until vegetables are tender. Add corn and paprika; cook 5 minutes, stirring occasionally. Add tomato; cook 10 minutes, stirring occasionally. Remove from heat. Stir in basil, 1/2 teaspoon salt, and red pepper.
Heat a 10-inch cast-iron skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle fillets evenly with remaining 1 teaspoon salt and black pepper. Add 3 fillets to pan, skin side down; sauté 3 minutes or until skin is crisp. Turn fillets over; sauté 3 minutes or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and fillets. Spoon about 2/3 cup corn mixture onto each of 6 plates; top each serving with 1 fillet.
Hungry Mother, Cambridge, Massachusetts
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.