Grilled Bluefish Riviera Style Recipes

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

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.

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 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 BLUEFISH, RIVIERA STYLE

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.

GRILLED FISH

Steps:

• Combine all the ingredients except fish and lemon wedges and mix well. Using a pastry brush, paint the fish steaks liberally on both sides and set them aside, lightly covered with a piece of aluminum foil, to marinate for at least 30 minutes.
• Build up a fire, using good hardwoods if you're cooking in a fireplace or the best hardwood charcoal (not fake-wood briquettes) if you're using a grill. Let the fire burn brightly and die down until you have a nice bed of hot coals or embers. Large pieces of fish can be set directly on the grill, but to prevent smaller ones from falling through and burning up, you may want to use a special grid made for fish.
• When you're ready to cook, brush a little plain olive oil on the cooking surface and set it 4 to 6 inches from the source of heat.Arrange the fish steaks so that they have equal access to the heat source. Cook for about 4 to 5 minutes on each side, turning once. Test for doneness-fish should be opaque all the way through-by inserting the tip of a sharp knife near the bone or in the center of a boneless piece of fish. Remove immediately to a hot platter.
• The remaining marinade should be heated just to the boiling point and either poured over the cooked fish or passed at the table along with lemon wedges.

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.

BLUEFISH GRILLED WITH CAPONATA

Steps:

• Cut the eggplant into a small dice. Place in a bowl and toss with 1 tablespoon salt. After 30 minutes, rinse, drain and spread the eggplant on several thicknesses of paper towel; roll it up and squeeze out excess moisture.
• In a large skillet, heat 2 tablespoons oil over medium heat. Add the eggplant, fennel, red pepper, onion and garlic. Sauté about 15 minutes, until very tender. In a bowl, whisk the tomato paste and anchovy paste with the wine; stir mixture into vegetables in skillet. Fold in the olives and capers. Remove caponata from heat and fold in the parsley.
• Prepare a very hot grill or heat oven to 400 degrees. Lightly brush four pieces of heavy-duty foil, about 12 by 18 inches, with remaining oil. Place a bluefish fillet, skin side down, in the center of each. Season each with salt and spread with caponata. Enclose the fillets in foil, leaving some air space; crimp edges tightly to seal.
• Place packages on the grill, close lid and cook about 10 minutes, or cook in oven directly on rack, about 10 minutes. Remove packages, open them and use a wide spatula to slide each fillet with its topping off the skin, which should stick to the foil. Transfer fish to a serving platter or to four dinner plates.