Broiled Bluefish or Mackerel over a Bed of Artichoke Hearts and Potatoes
Bluefish and mackerel are both rather fatty fish, and they take well to broiling, particularly when the fillet sits on a bed of flavorful vegetables and they exchange flavors. I also like this preparation because it requires only one pan. If it’s a handsome fireproof baking dish, it can come right to the table. Otherwise, scoop everything up with a spatula and serve on a warm plate.
Ingredients
Preparation
Step 1
Heat the oil in a skillet or a heatproof baking dish large enough to hold the fillet (it can be cut in two pieces). Toss the onion into the pan, and sauté for 2–3 minutes; then add the potatoes. Pour in about 1/2 cup water, and let simmer, covered, for 15 minutes, checking to be sure there is just a little water. Add the frozen or fresh artichoke hearts, and simmer, covered, for 5 minutes, or until they are almost tender. Sprinkle on some salt, and add the chopped tomato. Let cook just until the the tomato has released its liquid. Remove from the heat. Rub the fish fillet with salt and pepper, and lay it, in two pieces if necessary, on top of the vegetables. Set the pan or dish about 3 inches under the broiler, and broil for 8–10 minutes, depending on the thickness of the fillet. Test with a fork after 8 minutes; the flesh should not be resistant. Save a portion of the fish for a second round, and sprinkle the herbs over what you are about to eat, served with a wedge of lemon alongside.
Second Round
Step 2
This is another fish that takes well to a salad (see pages 62 and 68).
