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, 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 IN POMEGRANATE GLAZE
Steps:
- In a bowl large enough to hold the four fish fillets, combine the pomegranate molasses, chopped garlic, red onion, crushed coriander seeds, and orange zest. Let marinate for 1/2 hour, refrigerated.
- Season bluefish with salt and pepper. Brush generously with oil. Put fish on hottest part of grill, skin side up. When the first side is charred and releases from the grill, about 5 minutes flip and grill on second side. Cook an additional 5 minutes or until done. Take care not to over char the fish. The marinade has sugar in it so it may burn easily.
- To serve, put a piece of fish in the center of each of 4 plates. Put a spoonful of the potato puree next to the fish and a spoonful of yogurt next to the potatoes. Arrange a quarter of the eggplant slices next to the yogurt. Top the fish with pea tendrils, drizzle with pomegranate molasses and sprinkle with pomegranate seeds. Serve immediately.
- Put potatoes in saucepan and cover with cold salted water by 1-inch and bring to boil. Reduce heat and simmer about 20 minutes or until potatoes are tender. Drain and return the pan to heat to dry out the potatoes for about 5 minutes. Put through a ricer immediately. Stir in the remaining ingredients. Season with salt and pepper. The flavor of the mixture should be prominent in garlic, salt, and acid. Set aside at room temperature.
- Preheat grill to 350 degrees F. Toss eggplant in a bowl with salt and pepper. Add the extra virgin olive oil and toss again until evenly coated. Grill on each side until slightly charred and the eggplant is tender. Set aside.
- Toss the cucumbers with salt and drain in colander for 30 minutes. Pat dry to remove moisture and excess salt. Mix yogurt with cucumbers and remaining ingredients. Season with salt and pepper.
- Heat a large saute pan with 2 tablespoons extra virgin olive oil and the sliced garlic, over medium high heat. As soon as the garlic begins to brown, add the pea tendrils, season with salt and pepper and cook, tossing constantly until the tendrils are slightly wilted, about 2 minutes. Remove from the heat.
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.
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.
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.;
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.
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
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.
More about "grilled bluefish recipes"
GRILLED BLUEFISH WITH CHARRED CHERRIES AND PEPPERS RECIPE
From foodandwine.com
Author Ned BaldwinTotal Time 1 hr
- Pat fish dry, inside and out, with paper towels. Place fish on a wire rack set inside a rimmed baking sheet. Refrigerate, uncovered, until skin is dry, at least 8 hours or up to 2 days.
- Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes. (Never use charcoal lighter fluid to start a charcoal fire; it will give grilled foods a chemical taste.) When briquettes are covered with gray ash, pour them onto bottom grate of grill. Insert top grill grate, and cover grill. Bring temperature to medium-high (400°F to 450°F) by adjusting top and bottom air vents.
- Place bell peppers on oiled grates over hottest part of the grill; grill, uncovered, turning occasionally, until charred all over, 8 to 10 minutes. Transfer bell peppers to a medium bowl, and cover tightly with plastic wrap; let stand 10 minutes. Using a paper towel, scrape off skins from peppers; discard skins. Slice peppers lengthwise into 1/3-inch-thick strips; remove and discard seeds and core.
- Place cherries on oiled grill grates, or use a grilling basket or an 8-inch cast-iron skillet. If using a skillet, preheat it on the side of the grill while peppers are cooking. Grill cherries, uncovered, turning or tossing occasionally, until they begin to char and weep, 2 to 4 minutes. Transfer cherries to a medium bowl; let cool 5 minutes. Halve cherries; remove and discard pits.
10 BEST BLUEFISH RECIPES | YUMMLY
From yummly.com
BEST WHOLE BLUEFISH RECIPE - HOW TO MAKE GRILLED (OR …
From food52.com
GRILLED BLUEFISH WITH MUSTARD GLAZE RECIPE | CDKITCHEN.COM
From cdkitchen.com
10 BEST BLUEFISH RECIPES TO TRY FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published Oct 6, 2022Category Recipe Roundup, Seafood
- Oven-Baked Bluefish. This simple oven-baked recipe celebrates the tender flavor of bluefish. Plus, it’s so quick and easy for a hectic weeknight meal!
- Quick and Easy Broiled Bluefish Fillets With Lime Aioli. I love a good aioli sauce and this bright and acidic lime aioli pairs well with bluefish! When broiled in the oven until tender and delicious, the lime aioli sauce adds bright flavors.
- Bluefish With Beer Batter. There’s nothing I love more than beer-battered fish! The humble bluefish is one of the best deep-fried options due to its firm, meaty texture and rich flavor.
- Fast Vietnamese Caramel Bluefish. Looking for something a little different? This recipe is bursting with robust flavors that balance perfectly with the taste of bluefish.
- Smoked Bluefish Pâté. Don’t worry, this smoked bluefish pate isn’t raw! This creamy pate is a great way to enjoy the flavors of bluefish. It utilizes tender, flaky pieces of smoked bluefish that you can make yourself or pre-prepared at your local seafood market.
- Whole Grilled Bluefish With Mayonnaise. Feeling bold? I know I was apprehensive the first time I cooked a whole fish. It’s surprisingly simple, and you can’t beat the rich flavors that ooze into every bite.
- Bluefish Chowder. Bluefish is a tender cut of fish that explodes with meaty flavors when cooked into a fish stock. For chowder, this cut of fish provides wonderful fishy flavors with tender chunks of fish that makes the ultimate chowder.
- Smoked Bluefish Rillettes. Looking for a decedent appetizer to bring to your next potluck or holiday meal? While this traditional French cuisine sounds fancy, it’s straightforward to make at home.
- Grilled Bluefish Salad. It’s no surprise that bluefish makes an amazing bluefish salad. You’ll never look at tuna salad the same way ever again! While it’s constructed similarly to tuna salad, rich and flavorful bluefish makes all the difference in the world.
- Fresh Wild Bluefish with Leeks. On its own, bluefish impart massive flavors that shine well on their own. If you can master the art of perfectly cooked bluefish, there’s no need for aggressive seasoning or additions.
25+ GRILLED FISH RECIPES YOU'LL LOVE
From allrecipes.com
I NEVER LIKED BLUEFISH, UNTIL I TRIED THIS SIMPLE RECIPE
From myfishingcapecod.com
HOUSE & HOME - GRILLED BLUEFISH RECIPE
From houseandhome.com
HOW TO GRILL BLUEFISH | FULTON FISH MARKET - YOUTUBE
From youtube.com
BAKED BLUEFISH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
WHOLE GRILLED BLUEFISH RECIPE WITH DIJON MUSTARD - KFC …
From kfcrecipe.com
5 BLUEFISH RECIPES COOKED IN 5 DIFFERENT WAYS - FEARLESS EATING
From fearlesseating.net
WHOLE GRILLED BLUEFISH : RECIPES - COOKING CHANNEL RECIPE
From cookingchanneltv.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love