Grilled Blue Fish Recipes

GRILLED BLUEFISH

Steps:

• Select larger fish , clean them thoroughly, but leave the heads and tails on. On the surface, make light cuts with a knife. Sprinkle inside and outside with salt, black pepper and lemon juice.
• 20 minutes later, smear with oil and put them on a heated and greased grill. When they catch a tan on one side, turn to grill on the other.
• Serve the grilled bluefish with lemon slices, parsley and garnish of your choice.

SUPER SUMMER GRILLED BLUEFISH

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.

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.

GRILLED BLUEFISH WITH MUSTARD GLAZE

Steps:

• In a bowl, whisk the lime juice, mustard, garlic, salt, pepper, and oil. Place the fish on a deep platter and pour the marinade over it. Turn the fish to coat it all over. Refrigerate for 20 minutes. Prepare a charcoal or gas grill. Brush the rack with oil. When the coals are gray or the gas grill is hot, set the fish on the grill skin side down. Cover with the lid and cook the fish for 8 to 10 minutes or until it flakes easily when you test the thickest part with the tip of a knife. It is not necessary to turn the fish. Transfer to a platter, garnish with lime, and serve at once.

GRILLED FISH IN GARLIC BUTTER SAUCE RECIPE

Steps:

• Place a pan over medium flame and sprinkle some olive oil in it. Once the oil is hot, place the fish fillets in it. Let the fillets cook and sprinkle salt, 1/4 teaspoon of sugar and black pepper and add lemon juice over it. Grill it on both sides and once the fillets turn crispy, transfer them on a plate.
• For the sauce, place a pan over medium flame and add cloves in it. Roast them lightly and then transfer them to a grinder jar. Grind them to form a coarse powdered mixture. Now, place another pan over medium flame and add butter along with chopped garlic to it. Saute these well until the butter melts and then add ground cloves, remaining sugar along with salt and black pepper powder over it. Mix it well until the mixture turns aromatic.
• Remove the sauce from the flame, pour over the grilled fish fillets. Garnish with chopped parsley and rosemary. Serve your homemade Grilled fish in Garlic Butter hot to enjoy!

CHIP'S GRILLED BLUEFISH

Steps:

• Preheat Grill.
• Lay pieces of Bluefish, skin side down, on UNGREASED aluminum foil.
• Allow enough foil to make a package, sealed at the ends and folded at the top, allowing room for fish to steam.
• Spread mayonnaise over the top of the fish, it should be very thick, if needed add more, the fish should look like a thickly frosted cake.
• Lay onion rings on top of fish in several layers, sprinkle with seasonings.
• Sprinkle with pepper and optional spices, drizzle lemon juice over top.
• Bring together foil and fold to make a seal lengthwise over fish, fold in ends.
• Remember to keep air space on top of fish.
• Place fish on preheated grill, close cover.
• Grill at medium-high heat, about 350-375 for 15 minutes, depending on thickness if fillet.
• After 15 minutes, carefully open package to check for doneness, you want it just barely done.
• Fish is done if it is opaque and flakes easily with a fork.
• Leaving foil wide open, use a sharp knife or two tined fork to make several holes in the bottom of the foil.
• Without disturbing the fish too much, make a few holes right through the fish and through the foil.
• Close the cover to the grill and allow the juices and mayonnaise to drip through the foil onto the fire, this will get very smokey but you get that delicate smoked flavor.
• After a few minutes of "smoking", remove foil and fish by just sliding if off the grill on to a platter or lifting it, foil and all carefully as not to break it.
• Using a large spatula, gently slide fish off the foil onto a serving plate, the skin of the fish will stay stuck to the foil.
• Enjoy.

GRILLED BLUEFISH

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.

WHOLE GRILLED BLUEFISH WITH MAYONNAISE

Steps:

• Pat the Bluefish dry. Make sure the scales are removed, and the inside is clean.
• Apply olive oil on fish with a brush or with the help of a spray.
• Season the fish generously with salt.
• In a bowl, add mayonnaise, Dijon mustard, red chili flakes, lemon juice, and black pepper. Mix well.
• Brush the mayonnaise mixture on and inside the bluefish flesh. Mayonnaise helps to store moisture in the fish.
• Preheat the grill to 350-degree F. You can use a coal, electric, or gas grill.
• Brush the grill with oil and place the fish on it. Cook for about 8 minutes on one side, then flip the fish to cook on the other side for about 8 to 10 minutes.
• Once the fish is cooked through, take it off the grill and serve with a fresh garden salad. Enjoy!

GRILLED BLUEFISH

Steps:

• Clean and scale fish. Stuff abundant quantities of fresh herbs into the cavity, then add slices of lemon, and chopped garlic. Brush skin on both sides with olive oil, season with salt and pepper, and if desired put into fish-grilling basket and clamp shut. Grill for approximately 6 minutes on each side, turning fish only once. Garnish with more fresh herbs and sliced lemon and serve. Roast potatoes and grilled summer vegetables go well with this dish. Tip: Bluefish caught early in the season, though smaller, are much less oily than those caught later in the summer.;

GRILLED BLUE FISH

Steps:

• filet fish making sure to get all the bones out. Spread mayo and squirt fresh lemon juice on fish. Wrap in foil and voila realdy to grill.

BLUEFISH GRILLED IN FOIL

Steps:

• Prepare a barbecue fire. Coals should burn down until they are covered with a white ash. Rinse and dry the bluefish. Tear off 2 pieces of aluminum foil large enough to wrap around the fish and seal it tightly. On 1 sheet of foil, place 1 of the bluefish fillets, skin-side-down. Layer sliced onion, green pepper, and tomato on top. Top with the second fillet, skin-side-up. Raise the sides of the foil and pour the salad dressing over the fish. Seal foil by crimping the edges together and wrap again with the second sheet of foil. Place the packet on the grill and cook for 20 minutes, turning once. Poke holes in foil with fork to let liquid escape and grill for another 5 minutes or so per side or until fish tests done. Remove from grill, open foil, and serve with lemon wedges.