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Fourth of July Recipe: Jamie Leeds’s Grilled Bluefish with Radish-and-Mozzarella Salad

A couple of summers ago, Hank's Oyster Bar chef Jamie Leeds and her son Hayden helped fisherman reel in bluefish in East Hampton, New York. Inspired by the light flavors of the summer catch, Leeds created this easy dish and spruced it up with the zing of radishes, the crunch of carrots and celery, and the sweetness of juicy tomatoes. It's become a favorite of her backyard barbecue guests.

Grilled Bluefish With Radish-Tomato-and-Mozzarella Salad

Serves 2

2 8-ounce bluefish filets
2 tablespoons olive oil
1 lemon
Salt as needed
Pepper as needed
6 radishes
2 carrots
2 celery stalks
1 cup cherry tomatoes
¼ cup basil
8 ounces fresh mozzarella
Season the bluefish filets with salt and pepper. Marinate the fish in 1 tablespoon of olive oil and the juice of ½ of the lemon. Place on a hot grill skin side down. Grill for 3 minutes on each side.
Thinly slice the radishes and chop the carrots, celery, and mozzarella. Place in a bowl and add the tomatoes and basil. Toss with the remaining olive oil and lemon juice. Season to taste with salt and pepper.  


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