Hot Plates: Bluefish


Chef Michael Leviton deftly balances the assertive flavor of line-caught Chatham bluefish with a potent hit of smoked trout before brightening the proceedings with frisée, green bean–potato salad, and bracing horseradish vinaigrette.

283 Summer St., Boston, 617-695-2257,


Chef Jody Adams sears the fillet until crispy and serves it thinly sliced with fennel purée, saffron-infused peppers, and a brashly flavored grilled onion–currant salad.

One Bennett St., Cambridge, 617-661-5050,


Chef Barry Maiden ratchets up the woody flavor of grilled blue-fish with a sprinkling of house-smoked salt before plating it on a bed of farro piccolo (a chewy, ricelike grain), along with wilted arugula, olive tapenade, and fresh Sweet 100 tomatoes.

233 Cardinal Medeiros Ave., Cambridge, 617-499-0090,