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
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.
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.
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 PAILLARDS
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Fillet bluefish, removing skin, to make 4 10-to 12-ounce fillets. Holding your knife almost parallel to work surface, slice each fillet into 4 broad, thin slices. In a glass baking dish, season bluefish paillards with garlic, salt and pepper. Pour olive oil over and turn several times to coat completely. Cover and refrigerate for 1 hour.
- Prepare a hot charcoal fire. Oil grill well. Brush garlic from paillards and grill about 1 minute per side, or until just done. Serve 4 paillards per person, drizzled with extra-virgin olive oil a
ORANGE-SCENTED BLUEFISH
Bluefish is remarkably delicious and versatile. It is wonderful on the grill, its fatty richness complemented by the flavor of wood smoke. That richness ("oiliness" to the minds of some) causes many people to shun bluefish and other similar ocean brethren. All I can say is, oh well, more for me. Here orange zest provides an acidic tang that helps to balance the flavors, and the slow, low heat of the smoldering wood cooks the fish without drying it out.
Provided by Barton Seaver
Yield Serves 4
Number Of Ingredients 4
Steps:
- Remove the fish from the brine and pat it dry. Brush it with a mixture of the olive oil and orange zest. Place the fish, skin side down, on the grill away from the coals of a small fire. Add a few chunks of wood to the coals and cover the grill. For bluefish, I prefer a fruit or nut wood such as peach, pecan, apple, or cherry. Orange wood is also a fun choice. Close the air intake to just a sliver and cook for 12 to 15 minutes, depending on the thickness of the fillet and intensity of the fire. When the fish is cooked, it will have a beautiful rusty hue and the meat will flake under gentle pressure. Gently remove the filets to a platter and serve immediately. I like to remove the skin of bluefish and the underlying darkly colored bloodline just beneath it, as these can have strong flavors that some guests do not appreciate. It also helps to remove some of the toxins that are a concern with bluefish, as they tend to aggregate just under the skin.
BLUEFISH GRILLED IN FOIL
Number Of Ingredients 7
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.
Nutrition Facts : Nutritional Facts Serves
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