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Fourth of July Recipe: Jamie Leeds’s Grilled Bluefish with Radish-and-Mozzarella Salad
Grilled Bluefish With Radish-Tomato-and-Mozzarella Salad
2 8-ounce bluefish filets
2 tablespoons olive oil
Salt as needed
Pepper as needed
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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