Seared Bluefish with Carrot-Yogurt and Niçoise Olive Purées and Radishes

Adapted by
August 2013
Yield: 3 servings


Carrot-Yogurt Purée
½ cup medium-diced baby carrot
¼ cup plain yogurt
1 teaspoon Champagne vinegar
For the Niçoise Purée
½ cup pitted niçoise olives
½ cup olive oil
To Assemble and Serve
grapeseed oil
one 1-pound bluefish fillets with skin, cut into 3 equal portions
12 cherry belle radishes
black pepper


For the Carrot-Yogurt Purée:

Blanche carrot in boiling salted water until easily crumbled between fingers. Shock in ice water bath. Transfer to blender and purée, adding a little water, if necessary. When completely smooth, scrape into bowl and stir in yogurt. Finish with vinegar. Taste and adjust seasoning, if necessary. Cover and set aside at room temperature.

For the Niçoise Purée:

Combine olives and oil and purée. Cover and set aside at room temperature.

To Assemble and Serve:

Heat large, heavy sauté pan until extremely hot. Add enough oil to coat bottom of pan. Season all surfaces of bluefish generously with salt and pepper. When oil begins to smoke, place bluefish skin-side-down in pan. Give pan a few shakes to make sure fish doesn’t stick. Baste flesh-side of the bluefish with hot oil, turn heat down to medium, and add radishes. When surface of flesh is opaque and bluefish is almost white throughout, flip with fish spatula and cook 30 seconds. Pool a small amount of Carrot-Yogurt Purée in center of serving plate, drizzle with Niçoise Purée, add bluefish to center, and scatter radishes around fish.