📝 About This Recipe
Prized by coastal anglers for its bold, rich flavor, Bluefish is an oily powerhouse that truly shines when kissed by the flames of a grill. This recipe balances the fish's natural intensity with a bright, acidic lemon and caper rub and a fresh herb finish. The result is a succulent, smoky fillet with a crispy skin that captures the very essence of a summer evening on the Atlantic coast.
🥗 Ingredients
The Fish
- 2 pounds Bluefish fillets (fresh, skin-on, pin bones removed)
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly cracked black pepper (coarse grind)
Lemon-Herb Rub
- 1 tablespoon Lemon zest (from about 2 large lemons)
- 3 pieces Garlic cloves (grated or finely minced)
- 1 tablespoon Capers (drained and roughly chopped)
- 1/2 teaspoon Dried oregano (Mediterranean variety)
- 1/4 teaspoon Smoked paprika (for a hint of depth)
Finishing Sauce & Garnish
- 2 tablespoons Fresh lemon juice (freshly squeezed)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 2 tablespoons Unsalted butter (melted)
- 4-6 pieces Lemon wedges (for serving)
- 1 sprig Fresh dill (for garnish)
👨🍳 Instructions
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1
Remove the bluefish fillets from the refrigerator 20 minutes before cooking to take the chill off, ensuring even cooking.
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2
Preheat your outdoor grill to medium-high heat (about 400°F/200°C). Clean the grates thoroughly with a wire brush.
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3
Pat the fish fillets extremely dry on both sides using paper towels; moisture is the enemy of crispy skin.
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4
In a small bowl, whisk together the olive oil, lemon zest, minced garlic, chopped capers, dried oregano, and smoked paprika to create a paste.
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5
Generously season the flesh side of the fillets with kosher salt and black pepper.
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6
Spread the lemon-herb rub evenly over the flesh side of the fillets, pressing gently so it adheres.
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7
Oil the grill grates using a folded paper towel dipped in vegetable oil held with tongs to prevent the fish from sticking.
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8
Place the fillets on the grill, skin-side down. Close the lid and cook for about 6-8 minutes without moving them.
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9
Carefully flip the fillets using a wide metal spatula. The skin should release easily from the grates if it is properly seared.
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10
Cook for an additional 3-5 minutes on the flesh side, or until the internal temperature reaches 135°F (57°C) and the meat flakes easily with a fork.
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11
While the fish finishes, whisk the melted butter, lemon juice, and chopped parsley together in a small bowl.
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12
Remove the fish from the grill and transfer to a warm platter. Immediately drizzle with the lemon-parsley butter.
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13
Let the fish rest for 3 minutes to allow the juices to redistribute before serving.
💡 Chef's Tips
Use the freshest bluefish possible; because of its high oil content, it is best eaten within 24 hours of being caught. If you find the flavor too 'fishy,' soak the fillets in milk for 20 minutes before drying and seasoning to mellow the oils. Don't skip the skin; it acts as a natural barrier that keeps the meat moist while providing a delicious crunch. If your fillets are very thick, use a meat thermometer to ensure the center is opaque but still juicy. Avoid over-marinating with lemon juice before cooking, as the acid will 'cook' the delicate proteins and make the fish mushy.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Muscadet or a dry Sauvignon Blanc to cut through the richness. Serve alongside grilled asparagus or charred broccolini for a smoky vegetable accompaniment. A side of buttery smashed fingerling potatoes provides a comforting contrast to the zesty fish. Top with a spoonful of fresh mango or tomato salsa for an extra burst of summer brightness. Offer a dollop of horseradish cream on the side for those who enjoy an extra kick.