bluefish

As I mention above, you have a lot of leeway here in terms of what fish you use or which sauce you choose. I happen to like using fillets of bass-like fish with a mustard-based BBQ sauce, but you can go other routes if you want, and even use thick steaks like salmon or tuna.&nbsp;

Barbecued Fish

fish

Salt

Vegetable oil

BBQ sauce

Salt the fillets well and put in the fridge for 30 minutes while you get your barbecue ready. Clean your grill grates well and, if you are working with a scaled fish, slick the grates with some vegetable oil. Preheat the grill to anywhere from 200F to 250F.

When you're ready to barbecue, slick the skin side of the fish with some vegetable oil. Do this from the head end of the fillet backwards, so you're going with the grain of the scales.&nbsp;

Paint the flesh side of the fillets with the BBQ sauce of your choice, or a nice dusting of a barbecue rub you like -- or just a grind of black pepper if you want to stay simple.&nbsp;

Set the fillets skin side down in the grill, cover the grill and cook as slowly as you can stand. A thin, 1/2-inch fillet like the one in the picture, barbecued at 200F, was perfect in 45 minutes. Remember slower is better, so you get more smoky flavor.&nbsp;

Serve your fish on the skin -- you eat it by picking the meat off the skin with a fork -- with some lemon or lime wedges, a nice vegetable and either rice or potato salad.&nbsp;

Pan-fried with blackening spices and topped with butter and citrus, this bluefish recipe is a great way to bring out the rich, full flavor of bluefish!

Pan-Fried Bluefish

bluefish (fillets)

olive oil

TBSPs blackening spices (or more)

TBSP butter (or more)

lime wedge (or lemon wedges,

Rinse bluefish fillets and pat dry with a paper towel

Lightly coat the fillets with about 1 TBSP of olive oil

Sprinkle the fillets liberally with the blackening spices, coating both sides

Heat the remaining olive oil over high heat in a cast iron pan

When the pan is good and hot, add the fillets skin side down and fry for about 4-5 minutes, until browned. Be careful as the hot oil may splatter when adding the fillets. Do not move the fillets around the pan.

Flip and fry the other side, about 2-3 minutes, or until well-browned.

To test for doneness, stick a fork through the fillet. It should pass through easily without resistance.

Remove the fillets from the pan and add a pat of butter on top.

Season with lime or lemon juice and fresh herbs of your choice.

Top 2 bluefish recipes from across the web

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Barbecued Fish

Pan-Fried Bluefish

Top 2 bluefish recipes from across the web

The most viewed bluefish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Barbecued Fish

Pan-Fried Bluefish

The most viewed bluefish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine