This mild and flaky grilled bluefish recipe turns a sometimes stomach-turning fish into a subtle yet flavorful main dish that everyone will salivate over! Top with Dijon mustard and mayonnaise before searing under the broiler, then dip the bluefish in crunchy thyme- and garlic-speckled breadcrumbs. This is a recipe my family has made during summers on Martha’s Vineyard for decades!
My father's hatred of bluefish was an ongoing minor issue in my family. Every summer when I go on pilgrimage Martha's Vineyard, my mother asked me what I wanted to eat for dinner the first night back. “What about the blue fish?” I suggested. She sighed and replied, “Well, you know your father.”
Many years ago, my father developed a prejudice against bluefish. But probably because of a bad experience at the restaurant, he found it too greasy and fishy. Yes, the darker part at the bottom – you will salmon fillet To a lesser extent – it didn't excite him either.
Except, that was in the past, and now it is, thanks to this grilled blue fish recipe.
The summer routine goes like this: Since I was a kid, my mom made bluefish. About the third bite, my dad would say it was really delicious. and proceeds to clear his plate.
Sometimes it's like this Every Single summer. Wash, rinse, repeat.
A few years ago I would have been annoyed at being stuck in some kind of perpetual seafood Groundhog Day. But now, instead of screaming I feel like I'm taking crazy pills – he loves bluefish, for God's sake!I just played my role, knowing now that if I persisted and got my way, at least everyone would be happy in the end.
Despite her irrational insistence that my dad hated blue fish, my mom and I were always on the same page In fact, anyone who hates blue fish is crazy.
Since bluefish is one of the most abundant species in Atlantic waters during the summer and therefore one of the most affordable options on the market, bluefish appears on island menus in a variety of different ways.
Charlie and I have our own tradition of picking up a tub of bluefish pâté – which is a fancy label for essentially a lump of cream cheese mixed with smoked fish – and pairing it with a bottle on the deck at sunset Wine (i.e., if I weren't famous smoked salmon dip). Or we would buy a whole piece of smoked bluefish and slice it into our Morning Potato Hash And serve it with simple avocado toast. But my favorite way to eat it is definitely my mom’s way.
If you believe the trick above, then you know this grilled bluefish recipe can turn anyone into a bluefish lover.
Blue fish cooking tips
The cooking method of herring is very simple and only requires three ingredients– You'll find the same ingredients in most of my products Mom's cooking: Mayonnaise and premium Dijon mustard. Mix the two together in a mixing bowl and spread them over the top of the fish. For the lazy among us, you can simply brush them on one by one. The seasoned fish is then placed under the grill and within minutes, dark spots form and the meat underneath becomes incredibly juicy and tender.
I tried this technique on striped bass and it worked great too. For those of you who are mayonnaise phobic, I would also like to point out that Tastes great only with Dijon. In fact, for this grilled bluefish recipe, you might benefit from adding a little extra pizzazz to the fish step. For the record, Dijon worked their magic here too Grilled Striped Bass Recipe.
Because I have shared a lot Sustainable Seafood Recipes on blogI really wanted to share this simple technique with you in a slightly exaggerated version of my mother's grilled bluefish.
How to Serve Grilled Blue Fish
To make it a complete meal, I served the grilled bluefish on a bed of simple roasted potatoes, kale, and anchovies, and to make the fish even more festive, I topped it with a layer of crispy garlic pangritta.
For those who don't know its magic pangritata,Essentially Poor man's parmesan cheese. In that old country, when money was tight, Italian farmers would fry coarsely chopped bread crumbs with other cheap staples—garlic, herbs—and serve them with pasta instead of grated cheese. . It sounds fancier than it is, and the cooking time is the same as grilled fish: just a few minutes. If you’re Paleo, try swapping out gluten-free bread crumbs for peanuts!
What about bluefish and mercury?
Given our summer cravings, my mom and I were dismayed to discover that blue fish has higher levels of mercury—not as bad as tuna and swordfish, but still something to be careful about if you're pregnant. In my research I also found this interesting article Bluefish’s mercury problem is getting better.
Fortunately, with no more than a few servings per month recommended, this shouldn't be a problem for most people, and given my dad's preferences, it wasn't for us either. That said, I encourage you to try bluefish at least once! It's delicious and one of the most affordable options.
add, Fatty, dark meat means it’s very high in omega-3 fatty acids. After adding anchovies, you get even more bad boys! If you're just concerned about smaller bluefish fillets—the smaller the fish, the less mercury it contains.
Is there any type of fish you've always wanted to try but didn't have a go-to recipe? I officially accept the request.
With health and hedonism,
phoebe
10 Minute Grilled Blue Fish with Crispy Bread Crumbs
portion size 4
raw material
Blue Fish (three ingredients, guaranteed!)
- 1 1/2 pound blue fish fillet
- 1 spoon mayonnaise
- 1 spoon mustard
for crumbs
- olive oil
- 2 garlic cloves minced
- 1 teaspoon fresh thyme leaves Elective
- 1/3 cup Fresh bread crumbs (from gluten-free bread if gluten-free)
instruct
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Preheat the boiler.
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Rinse bluefish and pat dry with paper towels. Place on a large cast iron skillet, griddle or baking sheet.
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In a small mixing bowl, combine mayonnaise and Dijon. Coat the fish with the mustard mixture until it is coated with a thin layer of mustard mixture.
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Transfer to the oven and broil under the broiler for 4 to 5 minutes, or until the mustard mixture begins to brown and the fish is cooked through.
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While bluefish is baking, heat 1 tablespoon olive oil in a small skillet. Sauté the breadcrumbs, garlic, and thyme leaves (if using) over medium-high heat until crisp and fragrant, about 2 minutes.
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Just before serving, sprinkle grilled bluefish with roasted garlic breadcrumbs (pangritata).
Nutrition
Serve: 4G
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
