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.
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
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
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.;
HOMEMADE POTATO CHIPS WITH BLEU CHEESE AND CHIVES
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and slice them into thin 1/8-inch slices using a mandolin or sharp knife. Rinse the slices in several changes of water until the water runs clear. Drain them and pat them dry.
- Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 325 degrees F over medium-high heat. Working in batches, carefully add the potato slices, a dozen at a time. Stir them to make sure they are not sticking together. Fry until they are a golden brown, about 3 to 4 minutes. Remove and drain them well on paper towels; season with salt. Repeat with the remaining potato slices.
- Heat the oven to 450 degrees F. Place a layer of the chips onto a baking dish and sprinkle with some of the bleu cheese and chives. Place another layer of chips onto that and some more cheese and chives. Continue until you have used up all the chips and cheese. Put into the oven and bake until the cheese has melted, about 5 minutes. Garnish with more chives.
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.
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
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 "chips grilled bluefish food"
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.
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