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
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
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.;
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
Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the outside is charred before the inside is cooked. If you're lucky enough, however, to find small whole fish, such as sardines, imported red mullet, small mackerel, or bluefish, they will be exquisite cooked over charcoal or the embers of a wood fire for a real Mediterranean-style treat.
Provided by Nancy Harmon Jenkins
Categories Fish Herb Marinate Backyard BBQ Dinner Seafood Spice Summer Grill Grill/Barbecue Healthy Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 9
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.
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.
More about "whole 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.
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