How to Cook Bluefish

by Pat Kelley

Bluefish are voracious feeders that swarm in large schools. When they are biting, fisherman may reel in more than they can take.

fishing image by Igor Kovalenko from Fotolia.com

Items you will need

  • 2 to 5 lbs. of bluefish fillet, very fresh and skinned
  • 12 oz. frozen mixed vegetables (corn, carrots, peas), thawed
  • Lemons, sliced thin
  • 3 cloves garlic, slice
  • 1 small onion, sliced
  • Tinfoil
  • Olive or canola oil
  • Salt and pepper
  • Grill
  • 1 tsp. Old Bay
  • Butter

Bluefish is an oily, dark-fleshed fish with a strong taste. Seafood novices often find that bluefish tastes too much like fish. However, when cooked fresh, within one or two days, this voracious feeder common to the Atlantic Coast can be a good introduction to real seafood for even the most unadventurous eaters. Bluefish is best when fresh. Substitute it with mackerel when it isn't. Conversely, you can use bluefish in nearly any mackerel recipe.

Step 1

Lay tinfoil flat on table. Coat with small amount of oil and place a layer of thinly sliced onions on top.

Step 2

Season fish. Add salt and pepper on both sides of the bluefish, along with Old Bay seasoning. Lay the fillet on top of sliced onions and foil. Cover with any remaining onions and all of the garlic. Top with lemon slices and pour on thawed vegetables. Place pats of butter on the mixed vegetables along the length of the fish.

Step 3

Cover fillet with foil. Wrap the fillet in foil by folding the long ends up. Then fold the ends from the width of the fish. Crimp to seal, leaving 1/2 inch of space.

Step 4

Place wrapped fillet on medium hot grill. Cook for 10 to 15 minutes. Fillets are done when they are opaque. A 6-oz. portion, with sides, will serve one adult.

Tips

  • This recipe can be adapted for the oven. Set oven for 350 degrees F, and cook for no more than 20 minutes.

    Bluefish is a strong-tasting fish that stands up well to strong sauces and marinades. Asian-style barbecue sauces, heavy on soy and ginger, are a good choice.

Photo Credits

About the Author

Philadelphia-based freelancer Pat Kelley has been writing since 2002, most recently for Scripps Texas Newspapers. He has won numerous awards for reporting. He holds a Bachelor of Arts in political science.