Broiled Bluefish with Tomato, Olive, and Caper Compote

• 3 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 7 cloves garlic, minced
• 1/2 to 1 jalapeno, seeded and finely chopped
• 1/4 cup finely chopped celery (with leaves)
• 1 pound vine ripened plum or round tomatoes, halved, seeds squeezed out, and diced
• 1/2 cup kalamata olives, pitted and roughly chopped
• 2 tablespoons capers
• Freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped flat-leaf parsley leaves
• Four 8-ounce center-cut bluefish fillets, skin-on
• 2 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. Make the compote.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the onion, garlic, jalapeno, and celery, season with pepper, and cook, stirring, until soft and fragrant, about 4 minutes.
4. Add the tomatoes, olives, and capers and cook, stirring, until hot, about 2 minutes more.
5. Remove from the heat and stir in the lemon juice and parsley.
6. Set aside covered with foil to keep warm.
7. Place a rack 5 inches from the broiler element and preheat.
8. Prepare the fish.
9. Using a sharp knife, slash the bluefish skin to form cross-hatch marks.
10. Transfer the fillets to a foil-lined baking sheet and brush all over with the oil.
11. Season with salt and generously with pepper.
12. Broil the fish skin-side down, until just cooked through, about 5 minutes.
13. (If the skin comes loose during cooking, you may remove and discard it.)
14. Using a metal spatula, transfer the fillets to 4 warmed plates and top with the compote.
15. Serve immediately.

extravirgin olive oil, yellow onion, garlic, jalapeno, celery, tomatoes, kalamata olives, capers, freshly ground black pepper, freshly squeezed lemon juice, flatleaf, center, extravirgin olive oil, kosher salt, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/broiled-bluefish-with-tomato-olive-and-caper-compote-recipe.html (may not work)