Chips Grilled Bluefish Recipes

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.

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.

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.

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.

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.;