In addition to being plentiful, inexpensive, and deliciously healthy (super-high in omega-3 fatty acids), bluefish are one of our favorite seaside treats. Because they are an oily, strong-flavored fish, it is important to eat them shortly after being freshly-caught (hence: near the ocean). Alternatively, you can try them smoked (available in many good seafood stores) and served with crackers. —Loulies
- Lightly season the fish with salt and pepper on both sides.
- Combine 1 part Dijon mustard, 2 parts mayo and dill if desired in a small bowl. Brush the mixture over the fish.
- Preheat grill.
- Lay fish on heavy-duty aluminum foil, put on grill, and cook with cover closed until fish is opaque, about 6-8 minutes.
How to Grill Bluefish | Fulton Fish Market
PERFECT GRILLED BLUE FISH 🔗
quick easy and makes its own hollandaise sauce.
Ingredients:
- 6 Blue fish filets with skin on and scales removed
- mayonnaise
- freshly ground black pepper
- chopped flat leaf parsley
Instruction:
Preparation
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.
FAQ
Why do you soak bluefish in milk?
The strong taste and odor of the flesh can be reduced by first soaking the fillet in milk before preparing it for cooking. However, the flesh turns a delicate silvery white once cooked.
How do you make bluefish less fishy?
The lemon is especially important to cut the fattiness of the fish, and we’ve baked the bluefish in foil with lemon, butter, herbs, and a little white wine.
How do you prepare blue fish?
Grill the flesh side down first for about five minutes; this will produce a really nice sear. Brush a little olive oil on both sides of your bluefish fillets, season with salt, pepper, and lemon juice, and let it sit for at least 15 minutes.
How do you smoke bluefish on the grill?
You should aim to maintain heat at about 180-200 degrees for 2 hours, though many people prefer to smoke their fish for longer. Blinkoff suggests seasoning the filets much as you would for grilling (black pepper, salt, red pepper, paprika, etc.), then arranging them on the racks.