Best 7 Whole Grilled Bluefish Recipes
**Grilled Bluefish: A Coastal Delicacy Ready to Impress**
In the realm of coastal cuisine, grilled bluefish stands as a culinary masterpiece, captivating taste buds with its delectable flavor and tender texture. This article presents a collection of carefully curated recipes that showcase the versatility of this exceptional fish. Embark on a culinary journey where simplicity meets sophistication as we explore the art of grilling bluefish, uncovering techniques that elevate this dish to new heights. From classic preparations to innovative marinades and rubs, these recipes promise a symphony of flavors that will leave you craving more. Get ready to transform your next grilling session into an extraordinary experience with our comprehensive guide to grilled bluefish.
WHOLE GRILLED BLUEFISH
Steps:
- Preheat grill to medium.
- Dress fish with oil, and lemon and lime juices. Season with pepper and salt. Be sure to rub all ingredients throughout fish and inside cavity. Stuff inside of fish with lemon wedges.
- Place in fish basket. Cook 10 to 15 minutes per side or until skin is slightly charred. Remove carefully. Serve with lemon.
SUPER SUMMER GRILLED BLUEFISH
Have a ton of bluefish and don't know what to do with it? Give this a try! Bluefish has a reputation for being a very strong fish. This super citrus marinade gives this grilled fish a bright and delicious flavor. I just made some (which I caught and froze) and it came out superb.
Provided by MILLERNB
Time 43m
Yield 4
Number Of Ingredients 8
Steps:
- Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.
- Preheat a grill for high heat. When the grill is hot, oil the grate.
- Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.
Nutrition Facts : Calories 721.9 calories, Carbohydrate 9.2 g, Cholesterol 269.5 mg, Fat 32.9 g, Fiber 0.2 g, Protein 91.6 g, SaturatedFat 6 g, Sodium 1883.9 mg, Sugar 5.9 g
WHOLE GRILLED BLUEFISH
Steps:
- Place bluefish in a shallow pan and pour the wine over the fish. Rub the fish well with the wine and let sit for 10 minutes. Remove the fish from the wine. Place whole thyme, lemon slices and garlic into the belly of the fish. Rub the fish all over with olive oil. Season well with salt and pepper. Place the fish on a grill over medium heat. Grill for about 10 minutes per side, or until the flesh is no longer translucent.
SMOKED BLUEFISH PâTé
Bluefish is not a famous table fish; it is inexpensive and widely available, but you don't see it in restaurants often, even in this ravaged-ocean, sell-anything era. (Some states have issued advisories limiting its consumption, citing high levels of PCBs in the meat.) The knock on it is it's oily, it's "fishy." Its dark, compact meat is for cats, not fine, upstanding people like us. How untrue - and demonstrably so, as the following recipe will show! A fresh-caught bluefish of moderate weight, quickly cleaned and kept on ice, is as fine an eating fish as American waters produce. Alan Davidson, the British seafood don, says much the same in his indispensable "North Atlantic Seafood," albeit in a different accent: "It does not keep very well," reads Davidson's entry for Pomatomus saltatrix, "but, if bought and cooked with dispatch, offers firm flesh of an excellent taste." Bluefish, in short, is an excellent protein. Some words about what you're dealing with: dense meat with an off-white, almost gray hue, the pork shoulder of seafood. Bluefish lends itself to tough treatment: smoking, for instance, or slow-poaching in oil.
Provided by Sam Sifton
Categories appetizer
Time 25m
Yield Makes about 1 1/2 cups
Number Of Ingredients 16
Steps:
- To smoke bluefish: Build a small charcoal fire in one-third of a grill fitted with a lid. When the coals are covered with gray ash and the fire is at medium heat (you can hold your hand 5 inches above the coals for 3 to 4 seconds), add a handful of the wet hickory chips to the fire. Rub the fish with the olive oil and sprinkle generously with salt and pepper. Place the fish, flesh side down, on the grill directly over the coals. Cook, covered, for 4 minutes, then transfer to the side of the grill without coals. Cover the grill and cook until the fish is opaque all the way through, about 6 minutes more. Remove the fish and let cool completely.
- Make the pâté: Flake the bluefish into the bowl of a food processor, discarding the skin. Add the cream cheese, butter and Cognac and pulse to combine. Add the onions, the strained juice of half the lemon and a pinch each of salt and pepper, then pulse again to combine. The purée should straddle the consistency line between a pâté and a mousse. Season with hot pepper sauce and more lemon juice, salt and pepper to taste. Serve immediately or store in an airtight container for a day or two.
- Serve the cold pâté in ramekins or turn out onto plates, accompanied by crackers, sliced baguette or pumpernickel.
HERB-STUFFED BLUEFISH
Herbs and lemon slices give this bluefish extra flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Preheat grill or broiler to high. Season fish with salt and pepper. Cut half the lemon into thin slices, and stuff cavity with lemon slices and herbs. Coat outside of fish with oil.
- Place fish on grill or rimmed baking pan, and grill or broil until skin is charred and fish is firm to the touch, about 6 minutes. Flip fish, and grill or broil until just cooked through, about 6 minutes more.
- Let rest 3 minutes. Remove top fillet by sliding a spatula between flesh and backbone (flesh should easily release), then pull out backbone. Remove bottom fillet. Squeeze remaining lemon half over fish, and serve.
GRILLED BLUEFISH
Provided by Bryan Miller
Categories dinner, main course
Time 45m
Yield Ten to 12 servings
Number Of Ingredients 5
Steps:
- Slice lemon and lime thinly, and place inside fish. Sprinkle inside of fish with salt and pepper.
- Separate lovage and tie around the body of the fish with string.
- Place on hot grill and cook for 20 to 25 minutes on each side, or until the flesh of the fish is firm. Be careful not to break the fish when turning.
PERFECT GRILLED BLUE FISH
Steps:
- prepare charcoal or outdoor grill. when coals are hot, spread all fish fillets with mayonnaise thickly on both sides. sprinkle with pepper place on sheets of foil. grill without turning fish until it flakes. sprinkle with parsley and serve immediately.
Tips:
- Choose the right fish: Select a fresh, firm, and whole bluefish. Look for one with bright, clear eyes and red gills.
- Prepare the grill: Preheat your grill to medium-high heat. If using a charcoal grill, let the coals burn until they are white-hot.
- Season the fish: Rub the bluefish inside and out with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Stuff the fish: Place a few slices of lemon and a few sprigs of fresh herbs, such as thyme or rosemary, inside the cavity of the fish.
- Grill the fish: Place the bluefish on the grill, skin-side down. Cook for about 10 minutes per side, or until the fish is cooked through. The flesh should be opaque and flaky.
- Serve the fish: Transfer the grilled bluefish to a platter and serve immediately. You can garnish it with fresh herbs or lemon wedges.
Conclusion:
Grilling whole bluefish is a delicious and easy way to enjoy this flavorful fish. By following these tips, you can ensure that your grilled bluefish turns out perfectly every time. So fire up your grill and give this recipe a try!
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