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
CREAMY BARBECUED BLUEFISH
This recipe comes from a longtime fisherman from the East End of Long Island, the husband of artist Annie Sessler (who makes fish prints). He prepares bass and bluefish with recipes from his days cooking for crewmates on long dragger trips. For these bluefish fillets, you may wonder if all the toppings overwhelm the flavor of this dish. Though hardly Le Bernardin (or the American Heart Association, for that matter), fear not, as the mayo and melted cream cheese offset the oiliness of the fish.
Provided by Brett Martin
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Start grill or preheat oven to 450 degrees. Rinse fillets, and pat dry. Season liberally with salt and pepper. Take two large sheets of aluminum foil and curl up the edges, making a tray large enough to hold fish and other ingredients. Rub foil with olive oil.
- Spread a third of the onion slices on the foil, followed by a third of the tomato slices. Place fillets over tomato and onion layers. Place remaining onion over fillets, and dot evenly with mayonnaise.
- Dot cream cheese pieces over onions. Squeeze juice of intact half lemon over everything. Remove stray lemon pits. Place remaining tomatoes over onions and fish. Salt again. Lay lemon slices over and around fish.
- Cover loosely with foil, and place on hot grill or in oven. Cook 12 to 15 minutes, or until fish is cooked through. Remove foil tray from grill or oven, and dot fish with butter. Serve with some of the juices.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 27 grams, Carbohydrate 6 grams, Fat 47 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 15 grams, Sodium 672 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED FISH
Serve this dish with our Green Tomato Salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- In a large resealable plastic bag or airtight plastic container, combine oil and lemon juice. Shake well. Add fillets, and toss them gently until coated with marinade. Refrigerate 30 minutes.
- Meanwhile, heat a grill or grill pan on medium-high heat. Remove the fish from the marinade. Let excess marinade drip off, and discard. Season with salt and pepper. Grill the fish until browned and cooked through, 2 to 3 minutes per side; serve immediately.
GRILLED BLUEFISH, RIVIERA STYLE
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- The fish should be cleaned and gutted but left whole.
- Mix the olive oil, lemon juice and anchovy paste together and season this mixture generously with pepper. Rub it over the fish, inside and out. Allow the fish to marinate for one hour.
- Light the grill and oil the rack or racks. A basket-style rack can be used for grilling the fish.
- Grill the fish close to very hot coals five to eight minutes on each side. Remove the fish from the grill, arrange on a platter and garnish with lemon wedges and parsley.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 5 grams, Sodium 389 milligrams, Sugar 1 gram
GRILLED BLUEFISH
Provided by Food Network
Time 17m
Number Of Ingredients 5
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.;
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.
CHIP'S GRILLED BLUEFISH
Nothing like fresh caught Blues on a Cape Cod summer day. This recipe comes from our son Chip who loves to fish, he says it comes from someone at his work who is Portuguese. It would work with other types of fish too but Bluefish is the best. Don't worry about the mayonnaise, it will completely disappear. It's easy to prepare and best of all, easy to clean up.
Provided by Wendy10
Categories High Protein
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 6
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.
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