Skip to main content

Seared Bluefish with Charred Corn, Warm Tomato Salad

Image may contain Food Meal Dish Dinner and Supper
Seared Bluefish with Charred Corn, Warm Tomato SaladLinda Pugliese<br>food styling by Anna Hampton<br>props from ABC Home
  • Active Time

    30 MIN

  • Total Time

    30 MIN

Ingredients

Makes 4 servings

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

Preparation

  1. Cook the bluefish:

    Step 1

    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.

  2. Make the charred corn:

    Step 2

    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.

    Step 3

    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.

  3. For the warm tomato salad:

    Step 4

    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.

  4. To serve:

    Step 5

    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.

Sign In or Subscribe
to leave a Rating or Review

How would you rate Seared Bluefish with Charred Corn, Warm Tomato Salad?

Leave a Review

  • I've made this twice and like the recipe. Tho, I agree with the writer who noted that the fish needs more time or a higher oven temp. I am wondering what kind of fish was used in the photo that accompanies the recipe? All of the bluefish I've ever seen is way way darker than that photo's white meated-fish.

    • htcfan

    • MA

    • 8/2/2019

  • I liked the method for cooking this wonderful Atlantic fish but 350 F for 5 to 7 minutes left my fillet still nearly raw. So I cranked it up to 450 F and cooked it for another 5 minutes. I think because the fish is so oily it can take more heat without drying out. And of course, it depends on the thickness of your fillets. Next time I will start out at 450 F and expect the cooking time will be about 6 to 8 minutes.

    • tishnyc

    • NYC

    • 5/15/2019

  • Bluefish is a wonderful switch from the usual salmon and cod and so inexpensive. This recipe does it justice and I will make it again. I made the corn salad with leftover cooked corn and it was fine. My family loved it.

    • genendel1

    • McLean, VA

    • 6/10/2017

  • We made it with mackerel and enjoyed it.

    • murielcart

    • Dallas, TX

    • 5/29/2016

See Related Recipes and Cooking Tips

  • The Next-Generation Oyster Bar

    A new crop of modern-day oyster shacks have opened around the country, elevating the raw shellfish game to new heights.
Read More
Cowboy cookies are like oatmeal ones, but packed with hearty mix-ins like coconut, pecans, and chocolate.
Cool, creamy vanilla panna cotta is the simplest kind of dessert; it only needs a few minutes on the stove, and it sets all on its own in the refrigerator.
Chef Thomas Keller’s food is known for fine dining finesse, but his recipe for simple roast chicken is about as easy as it gets.
Crispy, creamy mac ‘n’ cheese is the ultimate comfort food, ready to grace your weeknight table or holiday spread.
For sick days, long car rides, or to upgrade your home bar, this recipe for DIY ginger ale is easier than you may think.
This easy, elegant lemon cake takes 10 minutes to pull together and can be made a day in advance.
Far less dense (and far more flavorful) than a traditional pound cake, the Philly fluff cake is known for its ethereally light, fluffy texture. 
This nut pie recipe with chocolate chips and bourbon keeps things simple and honors the hallmarks of a classic Derby pie.