Grilled Bluefish with Kalamata Piquillo Relish
Serves 4
- 1 1/2 -2 lb bluefish fillets, cut into 4 portions
- Olive oil
- Salt and pepper
Season both sides of fillets with salt and pepper. Baste both sides with olive oil. Clean grid on grill and rub with olive oil. Place fillets, skin side up and grill for 3-5 min. Flip for another 3-5 min. (follow 10 min. per inch rule of total cooking time) until fillets are just opaque in the center. Serve with a dollop of relish on each portion.
Kalamata Piquillo Relish
- 1/2 cup kalamata olives, medium chopped
- 1/4 cup piquillo pimientos, or roasted red peppers, medium chopped
- 2 T capers
- 1/3 cup purple onion, chopped
- 2 T extra virgin olive oil
- 2 t muscat sherry vinegar, or a good white wine or champagne vinegar
- Salt and pepper to taste
Combine all ingredients in a small mixing bowl
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