Bluefish gets a bad rap for being overly greasy and spicy, but grilled bluefish with a simple mix of lemon, Dijon mustard, and garlic is something else entirely! This bright and flavorful bluefish marinade (no mayonnaise!) works well on fillets and whole bluefish and is the perfect summer dinner paired with fresh vegetables.
My father’s prejudice against bluefish is well-documented (if unfounded). He is not alone. Haters pop up every summer when Northeastern waters fill with bluefish.
Maybe it’s my own reputation as a contrarian, or my staunch stance on the other side of the bluefish-hate-love spectrum, but every summer on Martha’s Vineyard, I make it my mission to change them. and recipes like this grilled bluefish And this mustard blue fish on the grill, it’s not that hard! (#JusticeForBluefish!)
Foolproof Tips for Cooking Blue Fish
One of the reasons bluefish gets bad press is that it is a darker, oilier fish that tends to become fishier as it sits. You see, although mackerel is a delicacy in Japan, the general perception of blue fish is the same as that of mackerel. After all, our culture loves to eat bland, flaky white fish.
But I think dishes like this Pan Halibut and Stewed cod Relies heavily on other big flavor ingredients to make up for the blandness of the fish itself. The beauty of this grilled bluefish, however, is that all you need is a simple mustard marinade and then cook the fish properly to make it sparkle.
You want to source the freshest bluefish possible. Best done within the first 3 days after capture. If you need longer, just freeze the fillets and defrost them later.
Dijon mustard is one of my favorite ingredients because it has a naturally peppery flavor that offsets the strong flavor of the fish. Especially paired with the bright, fragrant lemon zest and fresh woody thyme, not to mention the smoky flavor of grilled bluefish, this perfectly subtle bluefish dish hits the spot. And you don’t even need mayonnaise to make this work!
raw material
Whole blue fish and fillets
If you have a smaller bluefish (less than 3 pounds), you can easily grill it whole without the help of a grill basket (although that's always helpful). There are notes in the recipe instructions on how to adjust the cooking time for the whole gutted fish. The bluefish marinade still works well with this cut.
But ideally, you'd use filleted bluefish. One long side is more manageable than several thicker fillets, but you'll be successful regardless.
I would also like to point out for those on the east coast that this marinade works great on striped bass too! If you like baking, check this out Grilled Stripes Recipe.
How to make blue fish on the grill
As with other types of fish or quick-cooking proteins, you want to grill bluefish over a high heat source to maximize char in a short amount of time (usually less than 8 minutes total).
I recommend starting with the meat side down since the meat side is facing up. It's a delicate matter whenever you move fish on or off the grill (as well as flipping it), and even if you oil the grill perfectly, sometimes the skin can get stuck. The skin will also shrink and deform the fillet once it comes into contact with a heat source.
For these reasons, I started with the meat side down in this grilled bluefish recipe.
How to Serve Grilled Blue Fish
My favorite side dish for grilled blue fish is a simple baked potato or potato salad and a big lemon salad. The extra acid will just help offset any “fishy” flavor in the bluefish.
I added more lemon juice and green herbs to the grilled bluefish, which brightened the dish.
More gluten-free fish recipes:
I'm so excited to share with you another easy summer seafood favorite that's been in my rotation (especially since last year) smoked salmon dip So popular!
Read on for this foolproof and easy Grilled Bluefish with Mustard Sauce recipe! If you try it, please report it – we bluefish enthusiasts have to keep this sport alive.
With health and hedonism,
phoebe
Foolproof Lemon-Dijon Grilled Blue Fish
portion size 4
raw material
- 2 spoon olive oil
- 2 spoon lemon juice
- 1 lemon zest
- 2 spoon Dijon mustard
- ½ teaspoon sea salt
- 1 garlic cloves minced
- ½ teaspoon fresh thyme leaves 2 sprigs or 1/4 teaspoon dried
- 2 pound blue fish fillet See comments
- 1/4 cup Mix in chopped fresh herbs chives, basil, parsley
instruct
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Combine olive oil, lemon juice, lemon zest, mustard, salt, garlic, and thyme in a large bowl and stir until smooth.
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Place the bluefish fillets in a bowl with the marinade, or place both in a ziplock bag. Toss the bluefish fillets until thoroughly coated. Let the bluefish marinate at room temperature for 15 minutes while you prepare the grill.
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Light the grill and oil the racks, or place an indoor grill pan over medium-high heat.
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Place fish flesh side down near heat source. Grill for 3 to 5 minutes per side, depending on thickness of fish. If the thickness is less than 1 inch, aim for a total time of less than 8 minutes. If grilling a whole fish, it may take 10 to 15 minutes total. You'll be able to tell when the fish is done because it will start to separate and flake at the seams. Transfer fish to a platter or plate and garnish with additional lemon wedges and herbs, if desired.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!