Fresh Filet Of Bluefish Recipe

Pat dry and season

Remove fillets from refrigerator 10–15 minutes before cooking. Pat both sides dry with paper towels. Place fillets skin-side down on a plate or tray.

In a small bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped parsley, thyme, smoked paprika, salt and pepper. Whisk to emulsify.

Brush or spoon the marinade evenly over the flesh side of the fillets (avoid saturating the skin). Let marinate at room temperature for 10 minutes (no more than 20 minutes for delicate fish).

Sear skin-side down

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat until hot, about 2–3 minutes. Add a thin film (~1 tbs) of olive oil and swirl to coat. Gently lay the fillets into the pan skin-side down, pressing briefly with a spatula to ensure full contact. Reduce heat to medium. Cook undisturbed for 4–5 minutes, until the skin is crisp and the flesh has cooked about two-thirds of the way up the side.

Finish flesh-side

Carefully flip the fillets and cook flesh-side for 1–2 minutes more, depending on thickness, until the fish is opaque and flakes easily with a fork. Total cook time should be about 6–8 minutes for 6–8 oz fillets. Transfer fillets to a warm plate and tent loosely with foil to rest.

Keep the skillet over medium heat. If the pan is dry, add 1 tbs butter and the chopped shallot. Sauté for 30–45 seconds until fragrant and translucent but not browned.

Add 1 tbs white wine (or chicken broth) to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the liquid reduce by about half, about 1 minute.

Stir in the remaining 1 tbs butter until melted and silky. Add 1 tbs lemon juice and the optional capers. Taste and adjust seasoning with a pinch of salt and pepper as needed.

Spoon the sauce over the rested fillets. Sprinkle chopped parsley and, if desired, a pinch of coarse sea salt and lemon wedges on the side.

Serve each bluefish fillet hot with pan sauce spooned over. Recommended accompaniments: steamed vegetables, roasted potatoes, or a simple salad. Offer lemon wedges for extra brightness.