No Sticking Allowed Bluefish on the Grill
Cooking fish on the grill can be frustrating when it sticks. A great and tasty way to avoid this problem is to cook fish, especially an inherently flavorful one like bluefish, in a foil packet.
Bluefish is the quintessential Vineyard summer fish. But it’s got to be fresh caught. “Hours old” is the Blue Rule around some households, or they’re not to consider this fish for dinner, because its flavor gets oily. A great way to cook bluefish (and to avoid sticking) is to grill it in a foil packet.
Heat a gas grill to medium, or light a charcoal fire and allow the coals to reduce to a gray ash. Coat the bluefish filet lightly with a mixture of mayo, mustard, and chopped fresh herbs such as thyme or savory, and then top it with thin slices of lemon. Wrap the prepared filet tightly in heavy duty aluminum foil and cook directly over the grill heat for between 5 and 8 minutes, depending on the thickness of the fillet.
One way to test for doneness without opening the package is to gently lift up the ends. If the filet gives sway, the fish is done. If it’s still not so flexible, it needs another minute or two.
If the bluefish from the fishmonger is skinless, it will sometimes fall apart after it is grilled, so I usually bring it to the table in the foil, on top of a cutting board or platter; that way any juices that escape are caught.
By all means, skip the mayo-mustard if you want. The blue has such a distinctive taste, that with just a little olive oil, salt, and pepper, and a squeeze of fresh lemon to help cut the fatty flavor, it will be just fine. You can even just broil it in the oven if you prefer.
Recipe by Ali Berlow
Heat a gas grill to medium, or light a charcoal fire and allow the coals to reduce to a gray ash. Coat the bluefish filet lightly with a mixture of mayo, mustard, and chopped fresh herbs such as thyme or savory, and then top it with thin slices of lemon. Wrap the prepared filet tightly in heavy duty aluminum foil and cook directly over the grill heat for between 5 and 8 minutes, depending on the thickness of the fillet.
One way to test for doneness without opening the package is to gently lift up the ends. If the filet gives sway, the fish is done. If it’s still not so flexible, it needs another minute or two.
If the bluefish from the fishmonger is skinless, it will sometimes fall apart after it is grilled, so I usually bring it to the table in the foil, on top of a cutting board or platter; that way any juices that escape are caught.
By all means, skip the mayo-mustard if you want. The blue has such a distinctive taste, that with just a little olive oil, salt, and pepper, and a squeeze of fresh lemon to help cut the fatty flavor, it will be just fine. You can even just broil it in the oven if you prefer.
Recipe by Ali Berlow
About this recipe
No Sticking Allowed Bluefish on the Grill appeared in edibleVineyard Issue 3: High Summer 2009.
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