Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Barry Maiden
Recipe by Cooking Light August 2010

Gallery

Credit: John Autry; Styling: Mindi Shapiro

Recipe Summary test

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Source

Hungry Mother, Cambridge, Massachusetts

Nutrition Facts

481 calories; fat 18.7g; saturated fat 5.4g; mono fat 7g; poly fat 3.3g; protein 36.4g; carbohydrates 40.5g; fiber 4.6g; cholesterol 107mg; iron 2mg; sodium 636mg; calcium 35mg.
Advertisement