INGREDIENTS
Vinaigrette:
2 garlic cloves, minced
2 TBSP balsamic vinegar
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
4 TBSP extra virgin olive oil
2 large heirloom tomatoes, peeled, seeded and chopped
1 TBSP fresh basil, chopped
Bluefish:
4 TBSP canola oil
4 skinless bluefish fillets
1/4 tsp. ground black pepper
1/2 tsp. kosher salt
4 sprigs fresh thyme
DIRECTIONS
In medium bowl, whisk together garlic, vinegar, salt and pepper.
Slowly drizzle in oil while whisking constantly until emulsified.
Stir in tomatoes and basil.
Prepare grill for direct grilling over medium-high heat.
Place a large 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.
To serve, lay bluefish on a plate and spoon heirloom tomato vinaigrette over fillets and serve.
