Bluefish Grilled With Caponata Recipes

Steps:

• Cut the eggplant into a small dice. Place in a bowl and toss with 1 tablespoon salt. After 30 minutes, rinse, drain and spread the eggplant on several thicknesses of paper towel; roll it up and squeeze out excess moisture.
• In a large skillet, heat 2 tablespoons oil over medium heat. Add the eggplant, fennel, red pepper, onion and garlic. Sauté about 15 minutes, until very tender. In a bowl, whisk the tomato paste and anchovy paste with the wine; stir mixture into vegetables in skillet. Fold in the olives and capers. Remove caponata from heat and fold in the parsley.
• Prepare a very hot grill or heat oven to 400 degrees. Lightly brush four pieces of heavy-duty foil, about 12 by 18 inches, with remaining oil. Place a bluefish fillet, skin side down, in the center of each. Season each with salt and spread with caponata. Enclose the fillets in foil, leaving some air space; crimp edges tightly to seal.
• Place packages on the grill, close lid and cook about 10 minutes, or cook in oven directly on rack, about 10 minutes. Remove packages, open them and use a wide spatula to slide each fillet with its topping off the skin, which should stick to the foil. Transfer fish to a serving platter or to four dinner plates.

Steps:

• Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.
• Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.
• Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.
• Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
• Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.

Steps:

• Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.
• Preheat a grill for high heat. When the grill is hot, oil the grate.
• Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.

Steps:

• Heat grill to high. Brush swordfish on both sides with oil and season with salt and pepper. Grill for 3 to 4 minutes per side for medium-well doneness. Remove from the grill and top with some of the Grilled Caponata. Serve.
• Heat grill to high. Brush eggplant, onion slices, and tomatoes with olive oil and season with salt and pepper, to taste. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove the vegetables from the grill and cut into 1/2-inch dice.
• Place the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts. Mix together the garlic, red pepper flakes, vinegar, and honey in a small bowl. Season with salt and pepper, to taste. Slowly whisk in about 1/2 cup olive oil until dressing is emulsified. Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for about 30 minutes before serving.

Steps:

• Preheat Grill.
• Lay pieces of Bluefish, skin side down, on UNGREASED aluminum foil.
• Allow enough foil to make a package, sealed at the ends and folded at the top, allowing room for fish to steam.
• Spread mayonnaise over the top of the fish, it should be very thick, if needed add more, the fish should look like a thickly frosted cake.
• Lay onion rings on top of fish in several layers, sprinkle with seasonings.
• Sprinkle with pepper and optional spices, drizzle lemon juice over top.
• Bring together foil and fold to make a seal lengthwise over fish, fold in ends.
• Remember to keep air space on top of fish.
• Place fish on preheated grill, close cover.
• Grill at medium-high heat, about 350-375 for 15 minutes, depending on thickness if fillet.
• After 15 minutes, carefully open package to check for doneness, you want it just barely done.
• Fish is done if it is opaque and flakes easily with a fork.
• Leaving foil wide open, use a sharp knife or two tined fork to make several holes in the bottom of the foil.
• Without disturbing the fish too much, make a few holes right through the fish and through the foil.
• Close the cover to the grill and allow the juices and mayonnaise to drip through the foil onto the fire, this will get very smokey but you get that delicate smoked flavor.
• After a few minutes of "smoking", remove foil and fish by just sliding if off the grill on to a platter or lifting it, foil and all carefully as not to break it.
• Using a large spatula, gently slide fish off the foil onto a serving plate, the skin of the fish will stay stuck to the foil.
• Enjoy.