Broiled Bluefish With Tomato, Olive, And Caper Compote Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
472
FAT
73%
CHOL
51%
SOD
36%

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Ingredients for 4 servings

2 tablespoons freshly squeezed lemon juice

1/4 cup finely chopped celery (with leaves)

Kosher salt and freshly ground black pepper

1 small yellow onion, finely chopped

COMPOTE

1 pound vine ripened plum or round tomatoes, halved, seeds squeezed out, and diced

FISH

2 tablespoons chopped flat-leaf parsley leaves

2 tablespoons capers

3 tablespoons extra-virgin olive oil

Freshly ground black pepper

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1/2 to 1 jalapeno, seeded and finely chopped

1/2 cup kalamata olives, pitted and roughly chopped

7 cloves garlic, minced

Four 8-ounce center-cut bluefish fillets, skin-on

2 tablespoon extra-virgin olive oil

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