Pan Seared Boston Bluefish

"This bold-flavored meaty dish is packed with healthy oils and pops when paired with asparagus, lentils, and an heirloom tomato vinaigrette. For an extra touch of smokiness, use a cast-iron skillet right on the grill!"

• 6 sprigs fresh thyme
• 3 garlic cloves
• 1 bay leaf
• 1 large heirloom tomato
• 3 cups vegetable stock or water
• 1⅓ cups lentils

• 1½ tablespoons extra virgin olive oil
• 1 tablespoon lemon zest
• 1 tablespoon red wine vinegar
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Ingredients

Method

1. Prepare lentils: In a medium saucepan, heat thyme sprigs, garlic cloves, bay leaf, tomato, stock and lentils to a boil; simmer over medium heat for 20 to 25 minutes or until the lentils are tender. Have a small pot of boiling water on hand to add to the lentils if they become too dry during cooking. Remove and discard bay leaf and thyme sprigs. Transfer tomato and garlic to a shallow bowl and mash with a fork; stir the tomato mixture back into the lentils. Stir in oil, lemon zest, vinegar, salt and pepper.
2. Prepare vinaigrette: In medium bowl, whisk together garlic, vinegar, salt and pepper; slowly drizzle in oil while whisking constantly until emulsified. Stir in tomatoes and basil.
3. Prepare fish: Prepare grill for direct grilling over medium-high heat. Place a large oven-safe or cast iron skillet directly on grill rack. Add oil and heat until hot; sprinkle bluefish with salt and pepper, cooking two fillets at a time. Add bluefish, and thyme sprigs to skillet; close grill and sear for 3 to 4 minutes or until evenly browned. Turn bluefish and sear 1 to 2 minutes or until browned. Transfer bluefish to paper towels to absorb excess oil.
4. Steam the asparagus for 3 to 4 minutes or just until tender-crisp; toss with butter, salt and pepper.
5. To serve, place lentils in center of large plate; lay bluefish and asparagus over the top. Spoon heirloom tomato vinaigrette over bluefish and asparagus; garnish as desired.

Return to Boston Bluefish Recipe

Lentils:

Heirloom Tomato Vinaigrette:

• 2 garlic cloves, minced
• 2 tablespoons balsamicvinegar
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

• 4 tablespoons extra virgin olive oil
• 2 large heirloom tomatoes, peeled, seeded and chopped
• 1 tablespoon chopped fresh basil

Boston Bluefish:

• 4½ tablespoons canola oil
• 4 (8-ounce) skinless bluefish fillets
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 4 sprigs fresh thyme

Asparagus:

• 2 pounds asparagus stems trimmed and peeled
• 1 tablespoon unsalted butter
• ¼ teaspoon kosher salt

• ½ teaspoon ground black pepper
• Pea shoots, minced chives, lemon zest, microgreens, thinly sliced radishes for garnish (optional)