BRUNCH BLUEFISH SALAD
This is a great salad for a lazy Sunday morning with the paper. Make it a day or so ahead so all you have to do is get the coffee brewing and set out a platter piled with toasted bread or bagels, tomatoes, and onion. Leftovers are great for Monday's brown bag sandwich.
1 bluefish fillet (about 1 1/2 pounds), halved crosswise
2 tablespoons canola oil
1 tablespoon finely minced garlic
1/2 cup chicken or fish broth
2 tablespoons fresh lemon juice
1/2 cup diced (1/4 inch) celery
1/4 cup diced (1/4 inch) red onion
1 tablespoon drained tiny capers
1/3 cup prepared mayonnaise
Toasted multi-grain bread, sliced ripe tomatoes, and sliced red onion, for serving
1. Prepare the bluefish. Heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the bluefish pieces, skin-side down, and sear for about 1 minute. Turn and cook for 1 minute on the other side.
2. Add the broth and lemon juice and bring to a boil. Reduce the heat to low, cover, and cook until the fish is opaque and cooked through, about 10 minutes. Remove the fish to a colander with a spatula and cool.
3. Remove the skin from the fish and scrape off the dark layer of fat. Flake the fish into a bowl, removing any bones.
4. Using a fork, stir in the celery, onion, capers and mayonnaise. Refrigerate, covered, until use, or serve immediately with multi-grain toast and sliced tomatoes and red onion.
2 1/2 cups
