Broiled Bluefish with Tomato, Olive, and Caper Compote

Directions

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