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Bluefish Brunch Salad

2 tablespoons canola oil
1 tablespoon finely-minced garlic
1 bluefish fillet - (abt 1 1/2 lbs) -- halved
2 tablespoons fresh lemon juice
1/4 cup defatted chicken or fish broth
1/4 cup water
1/2 cup diced (1/4") celery
1/4 cup diced (1/4") red onion
1 tablespoon drained tiny capers
1/3 cup mayonnaise
Multigrain toast slices -- for serving
Ripe tomato slices -- for serving
Red onion slices -- for serving


Heat a large, nonstick skillet over medium heat for about 4 minutes. Add the oil and heat for 1 minute. Add the garlic to the pan and cook for 1 minute, stirring once or twice. Add the bluefish, skin-side down, and sear for about 1 minute. Turn the fish and cook 1 minute on the other side. Add the lemon juice, broth and water, then cook for 1 minute more, stirring. Cover and cook over low heat until the fish is opaque and cooked through, about 10 minutes. Remove the fish to a colander and cool.


Carefully remove the skin from the fish and scrape off the excess dark layer of fat. Flake the fish into a bowl. Very carefully pick through the bowl, checking for bones.


With a fork, toss in the diced celery, diced onion and the capers. Add the mayonnaise; combine well. Refrigerate, covered, until ready to use. Serve in a bowl with slices of multigrain toast, tomato and red onion alongside.


This recipe yields 4 servings.


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