Seared Bluefish With Charred Corn Warm Tomato Salad Recipes

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CHARRED CORN AND TOMATO SALAD



Charred Corn and Tomato Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 fresh ears of corn
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
4 tablespoons olive oil
2 tablespoons cider vinegar
Salt and freshly ground pepper to taste
4 ripe plum tomatoes, cored, peeled and coarsely chopped
4 tablespoons chopped red onions
2 tablespoons finely chopped coriander or parsley

Steps:

  • Preheat broiler or charcoal grill.
  • Grill the corn until it starts to char, turning the ears so they cook evenly. Be sure the corn does not burn. Allow to cool, and with a knife remove the kernels from the cob. Reserve in a bowl.
  • To make the vinaigrette, place mustard, garlic, cumin, olive oil, vinegar, and salt and pepper to taste in a bowl. Blend well with a wire whisk.
  • Add the tomatoes, onions, corn and the coriander or parsley. Pour the vinaigrette over all, and toss well. Check for seasoning and serve.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 537 milligrams, Sugar 7 grams, TransFat 0 grams

SMOKED BLUEFISH SALAD



Smoked Bluefish Salad image

Bluefish get a bad rap - people tend to describe their flavor as fishy and overpowering - but when the fish is caught fresh and eaten within a few days, it is elegant, fatty and substantial. It particularly shines when you steam or smoke it, as these methods can stand up to the fat. Here, the smoked bluefish is layered with tomatoes and hard-boiled egg with a buttermilk dressing. But you could just as easily take the smoked fish and serve it on hearty rye toast with crème fraîche and dill.

Provided by April Bloomfield

Categories     brunch, dinner, lunch, salads and dressings, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound bluefish fillet, ¾-inch to 1-inch thick (don't worry about removing bones; you can do that easily after cooking)
2 teaspoons fine sea salt
1 quart lump charcoal
1 quart wood chips (such as hickory, apple or mesquite), soaked for 30 minutes then drained
1/3 cup buttermilk
2 tablespoons extra-virgin olive oil
1 small garlic clove, smashed with the side of a knife into a fine paste
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons dill, coarsely chopped
1 teaspoon flaky sea salt, plus more to finish
4 medium heirloom tomatoes
1 head bibb lettuce or 4 Little Gems
1/2 medium red onion, thinly sliced
1/8 teaspoon caraway, toasted then crushed, plus more to taste
3 large hard-boiled eggs (9 to 10 minutes)

Steps:

  • Sprinkle the bluefish fillet with the fine sea salt, put onto a tray and refrigerate uncovered for 12 to 15 hours.
  • Pat the fish dry with a paper towel and put onto a clean, heatproof grilling tray. By this stage, the top should have developed a stickiness. (This is called pellicle, and it is good, as it will help the smoke stick.)
  • Use a chimney starter to light 1 quart lump charcoal and let it burn until the coals glow red. Add ¾ of the charcoal to the grill on one side, and spread a handful of the drained wood chips over the top of the charcoal. Reserve the remaining charcoal in a metal bowl; you might use them later. Place the grate on the grill.
  • Place the tray on the opposite side of the fire to make sure there is enough room and the tray is not near or on top of fire. Put the lid on top of the grill; it should read around 150 to 200 degrees. If the temperature is too high, take out a piece of charcoal with tongs and add it to your back-up bowl. Rotate the vents until they are three-quarters of the way closed at the bottom and the top.
  • Smoke for 30 minutes. After 30 minutes have elapsed, check the chips and internal temperature of the fish; it should be right around 120 degrees. If it's lower, that's O.K. The grill will most likely need more chips, so add the last handful and cook with the lid on for another 15 to 30 minutes. If the temperature drops below 150 degrees inside the grill, add a few of the reserved coals to bring back the heat. After 45 minutes of smoking the fish, begin checking its internal temperature; it should be 145 degrees, and the fish should be lightly smoked. If necessary, add a few remaining coals to the fire and continue cooking. (If you go over 145 degrees, don't be alarmed, as the fat content of the fish allows it to handle a little more heat.)
  • Take the fish off the grill and cool to room temperature. If you're not using the fish immediately, cover the trays in plastic wrap, then refrigerate.
  • Prepare the salad: Flake the fish into large chunks, removing any bones or unwanted skin. In a large bowl, whisk together buttermilk, olive oil, garlic paste, lemon zest and juice and dill. Season with 1 teaspoon flaky sea salt.
  • Coarsely chop the tomatoes and add them to the bowl along with the lettuce, red onion, flaked fish and caraway, mixing gently with your hands. Cut or break egg into quarters and layer the salad in a rustic serving bowl. Finish with a little extra flaky sea salt.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 728 milligrams, Sugar 11 grams

SEARED BLUEFISH WITH CHARRED CORN, WARM TOMATO SALAD



Seared Bluefish with Charred Corn, Warm Tomato Salad image

Provided by Jeremy Sewall

Categories     Fish     Tomato     Leek     Corn     Summer

Yield Makes 4 servings

Number Of Ingredients 16

4 6-ounce skin-on bluefish fillets, scaled
1 1/4 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 tablespoons canola oil, divided
1 tablespoon butter
3 ears corn, shucked
1 leek white, split, washed, thinly sliced
1 teaspoon minced garlic
1 cup sweet 100 cherry tomatoes, cut in half
2 tablespoon extra virgin olive oil
12 basil leaves, torn
1 tablespoon sherry vinegar
2 thinly sliced radishes
1 lemon, halved
Equipment:
Grill or grill pan

Steps:

  • Cook the bluefish:
  • Preheat oven to 350°F. Season the bluefish with 1/2 teaspoon each salt and pepper. In a large, oven-safe skillet over medium-high heat, warm 2 tablespoons canola oil until hot and shimmering. Place the bluefish fillets skin side down in oil and do not move once in skillet. Allow the skin to become crispy, this should take about 90 seconds. Without moving the fillets, place the pan in the preheated oven for 5 to 7 minutes, until cooked through. Remove the skillet from the oven and drop the butter into the pan. As the butter begins to melt, baste the bluefish fillets. Remove from fillets from pan and set aside.
  • Make the charred corn:
  • Preheat a grill or grill pan over high heat. Brush the corn with 1 tablespoon canola oil and season with 1/2 teaspoon each salt and pepper. Grill corn, giving a quarter turn about every 20 seconds, allowing the kernels to become slightly charred. Once charred, remove from heat. When cool enough to handle, slice the kernels off the cob.
  • In a medium pan over medium-high heat, warm the remaining 1 tablespoon canola oil. Add the leek and garlic to the pan, cook until the leek begins to become transparent, about 45 seconds. Add the corn to the pan and heat through. Remove from heat and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • For the warm tomato salad:
  • In a medium pan over medium-low heat, warm the tomatoes in the olive oil just until they begin to release their juices. Remove from heat. Fold in the torn basil, season with sherry vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Just before serving fold in the sliced radishes.
  • To serve:
  • Place 3/4 cup of charred corn in the center of a plate. Top with seared bluefish and a generous squeeze of lemon juice over each fillet. Finish with a swoop of tomato salad around the plate.

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