| Grilled Bluefish |
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Bluefish is an overlooked and underappreciated fish.
Its dark brown flesh does not look appetizing while raw.
But when grilled, this fatty fish turns into a culinary wonder.
Its flesh is suculent and juicy and grilling gives it a slighly
smoky flavor. Wines: pinot noir Sides: Chickpea stew with tomatoes, or any potatoe dishes goes well with bluefish Tips: When choosing the bluefish fillets ask for a center cut. It tastes much juicier than tails. |
| Serves 4 |
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| Ingredients | Directions |
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Zest of 1 lemon Juice of 1 lemon 3 Tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper 1 Tbsp chopped dill 1 Tbsp chopped cilantro (or parsley) 2 Lb bluefish fillet |
Mix all the ingredients on the left except for fish in a glass
or plastic container that can hold the fish in one layer.
Cut the fish into 4 serving pieces and add them to marinade skin
side up. Let stand at room temperature 10-20 minutes. Preheat the grill to high. Right before putting the fish on the grill brush grill with oil. Grill bluefish on the flesh side for 4 minutes. Turn the fish onto its skin, baste with marinade and grill for another 4 minutes for 1" thick fillets. (The cooking time will vary based on the thickness and width of the fish pieces.) Top each piece with a teaspoon of garlic herb butter and serve. |