Creamy Barbecued Bluefish Food

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.

CREAMY BARBECUED BLUEFISH

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.

BAKED BLUEFISH

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
• Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
• Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

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.;

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.

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:

• 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.

BAKED BLUEFISH

Steps:

• Pre heat oven to 450 degrees Trim dark areas from bluefish filets. Rinse under cold water and pat dry. Place filets on sheet pan skin side down and slather generous even coating of mayonaise on top of fish. Salt and pepper and geneous sqweeze of lemon juice. Place in top third of hot oven and bake until bubbly and brown on top about 10 minutes depending on thinkness.

BLUEFISH BAKED IN SOUR CREAM

Steps:

• Season the fish with salt and pepper and place them in a large greased baking dish.
• Mix remaining ingredients together and spread over fillets.
• Bake at 350 degrees for about 25 minutes and just broil top to get browned.
• Fish should flake easily when tested with a fork.

CREAMY BBQ DIPPING SAUCE

Steps:

• Mix ingredients.
• Serve as a dipping sauce for grilled meat or poultry, cooked shrimp, chicken nuggets or french fries.

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.