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.
Lay tinfoil flat on table. Coat with small amount of oil and place a layer of thinly sliced onions on top.
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.
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.
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.
How to Grill a Cod Fish
How to Brine a Grilled Salmon
How to Cook Ono Fish
How to Pan Fry Grouper
How to Cook a Bullhead Fish
How to Fry Fish That Was Frozen
How to Cook Sardines in the Oven
How to Prepare Fabulous Baked Halibut
How to Brine Fish Before Cooking It
How to Cook Grouper in the Oven
How to Cook Walleye by Broiling
How to Steam Tilapia Fish
How to Bake a Whole Cat Fish
How to Pickle Fish
How to Cook Red Snapper Jamaican Style
How to Cook Rockfish Fillets
How to Cook Atlantic Cod Fillets
How to Make Baked Haddock in a Foil ...
How to Buy Fresh Tuna
How to Cook Trevally
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.