Recipe by Chef Kate
This recipe was the result of a somewhat crazed search for a recipe to use up some bluefish not requiring the grill. I think it comes originally from a Betty Crocker book. It really is a brilliant treatment of fatty fish like bluefish. We love this preparation, though to be honest I think I am a bit more profilgate with the olives and capers and garlic than the recipe suggests.
Top Review by rpmazur
Not much work, great results!. I doubled the recipe, except of the wine and tomatoes (I used 1 28-ounce can of crushed ones), yet still plenty of souce. I served it with baked red potatos (no work ;)) and a salad (letuce, cucumger, fresh mint, yogurt, freshly grind pepper). Definitely, I'll make it again. Thanks for sharing.
- 1 lb bluefish fillet
- 1⁄4 cup dry red wine
- 2 tablespoons ripe olives, chopped (I use Kalamata)
- 1 tablespoon capers
- 4 anchovy fillets, chopped
- 2 garlic cloves, crushed
- 1 (28 ounce) can diced tomatoes (I use Muir Glen organic)