Baked Bluefish with Olive and Red Pepper Relish
Provided by Mel & Sheryl London
We over-prepared too huge a batch of this olive relish for a dinner party – and then discovered its myriad uses with the leftovers. We mixed some into pasta – spread some on olive oil brushed baguettes – and then used it for a unique sauce for bluefish.
- ½ cup large Manzanilla pimiento stuffed Spanish green olives (see NOTE)
- ½ cup black pitted Kalamata olives
- 3 tablespoons finely diced pimiento peppers (see NOTE)
- 1 slice red onion (about 2 tablespoons when chopped)
- ¼ teaspoon dried Greek oregano
- ¼ teaspoon black pepper
- 1 tablespoon finely minced parsley
- 2 tablespoons extra virgin olive oil
- ¾ cup dry white wine
- 2 large bluefish fillets, about ¾ cup to 1 pound each (substitute: red snapper)
Prepare olive pimiento relish at least one hour or more in advance to allow flavors to develop. Keep at room temperature. Dry the olives and pimiento on paper towels. Then add to a food processor, along with the red onion, and pulse for only 4 or 5 strokes for a course texture. Scrape out into a bowl and add the oregano, black pepper, parsley and olive oil. Set aside until ready to cook.
Preheat the oven to 425 degrees. Use a large, heavy baking dish to accommodate the fish and pour the white wine into the bottom. Season the fish lightly with salt and pepper and smear the relish heavily on top of the fillets. Bake for about 15 minutes and test with the point of a knife at the thickest part of the fish to see if the fish flakes.
If not, continue to bake about 5 minutes or more and then test again. Cut the fish into four portions and spoon some of the wine sauce over each serving.
NOTE: We used GOYA brand for both green olives and pimientos.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.