Summer Citrus Grilled Bluefish

Summer on Long Island and the blues are running wild. It’s a nice way of spending a summer day out fishing, and the bluefish are plentiful. Now many people say they don’t like bluefish as it tends to be oily and has a very ‘fishy’ taste. Well of course it has a fishy taste, it’s a fish, and what did you expect it to taste like… mutton? But, be that as it may, there are many ways to add flavor to this fish while preserving the taste of the fish. One of my favorite ways to do this is be marinating the fish to displace some of its fatty oils. And the taste of summer citrus fruits on the open grill is one of the best things about the season here on Long Island.

Here’s what you’ll need:

  • 4 pounds of fresh bluefish
  • 1 cup of fresh orange juice
  • ¼ cup fresh lemon juice
  • ¼ cup fresh lime juice
  • ¼ cup Duck Walk white wine
  • ¼ cup olive oil
  • 2 tablespoons of Chef Bill’s secret citrus spice rub

Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.

Preheat a grill for high heat. When the grill is hot, oil the grate. Season the fish with salt, pepper and citrus rub.

Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving and let’s finish that bottle of Duck Walk!

bluefish bikini

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Bluefish with Mango Salsa

I know its January, and the winter is well set in. So why does H-Mart have a big sale on mangos and papayas? It is a mystery to me, but an inspiration also… blue fish with a Caribbean mango salsa. It’s an explosion of flavors that will convince you that winter is actually far far away.

Here’s what you’ll need:

Mango Salsa –

  • 1 papaya, peeled and diced
  • 2 mangoes, peeled and diced
  • 1 red sweet bell pepper, diced
  • 1/4 cup chopped red onion
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons lime juice
  • 3 tablespoons orange juice
  • 2 tablespoons captain morgan’s dark spiced rum
  • 3 tablespoons shredded coconut
  • salt, to taste

Combine all these ingredients in a large mixing bowl. Let it sit in the fridge for an hour or so it let the flavors meld together.

Now, grab a pair of bluefish fillets and place them in a baking dish. Spread the salsa on the fillets and bake in a 350 degree oven for about half an hour.

mango_salsa

Jim Beam Bluefish

One thing we have in abundance here on Long Island is fresh local bluefish. Another thing we have plenty of is fresh local liquor stores. And in almost all of those strip-mall shoppes is a bottle of Jim Beam. So, lets combine these two local favorites into a main course of Jim Beam Bluefish.

Here’s what you’ll need:

Marinade:

  • 1 jigger Jim Beam
  • Brown Sugar, 6 tsp unpacked
  • Soy Sauce, 2 tbsp
  • Ginger, ground, 1 tbsp
  • Lime Juice, 1 fl oz
  • Garlic, 3 cloves, minced
  • Pepper, black, 1 dash

Additionally:

  • 1 ½ pounds of bluefish fillets

Combine the marinade ingredients in a large zip lock bag & seal and keep in the fridge for 1 1/2 hours.

Now, heat a large skillet. Give it s coating of vegetable oil. Add bluefish and marinate to skillet and cook for 4 minutes on each side or until desired degree of doneness.

Then place on plates and drizzle with sauce. I like to serve this up with oven roasted potatoes and a bottle of Sam Adams Cherry Wheat beer.

jim_beam_bluefish

Chili – Lime Grilled Bluefish

Grilled bluefish is certainty a summer staple here on Long Island. Because of its higher fat content, bluefish should be handled with care to maintain quality. Bluefish should be thoroughly iced as soon as possible after they are caught and kept cold until they are eaten. To cut down on the strong oil flavor many cooks use goopy mayo based concoctions the slather all over the fish. I prefer to go with a less goopy and more healthy option – citrus. So here is a mildly spicy citrus marinade the goes wonderfully with healthy fatty fish.

Here’s what you’ll need:

  • 6 tablespoons fresh lime juice
  • 2 jalapenos, seeded and minced
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
  • 1 bluefish fillet (about 1 1/2 pounds)
  • 2 red bell peppers, stemmed, cored and quartered

Combine the the lime juice, jalapenos, olive oil, 1/2 teaspoon salt and pepper to taste in a large, shallow glass or ceramic dish. Cut diagonal slashes in the skin of the bluefish and place, skin side up, in the marinade. Spoon some of the marinade over the skin. Cover and refrigerate for 2 hours.

Preheat your charcoal grill to a nice hot temperature. Then, place the fish, skin side up, on the grill. Place the peppers on the grill. Grill the fish for 7 minutes. Turn it over carefully and grill until just cooked through, about 5 minutes more. Grill the peppers until charred, about 5 minutes per side.

Serve this with grilled corn on the cob, another summer staple here on Long Island.

Grilling Bluefish

 

Bluefish with Lemon and Mint Leaves

Bluefish… Long Island and bluefish… they just go together like Vegas and showgirls although if anybody offers you a recipe for showgirls with lemon and mint leaves… stop talking to them.

  • 1 1/2 pound bluefish fillets
  • 1/4 cup chopped fresh mint leaves
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon grated lemon zest
  • salt and freshly ground black pepper, to taste

Whisk together the garlic, oil, lemon juice and zest, toss in a pinch of sea salt and pepper to taste. Stir in the chopped mint leaves. Add the fish and coat the fillets thoroughly. Cover and marinate in the fridge for 1 hour.

Transfer the fillets to a shallow baking dish. Pour a bit of the marinade over the fillets and pop the into a 350 degree oven for 20-25 minutes, until fish flakes easily with a fork.

I like to serve this on a bed of couscous, and there is a whole lot of things you can do to accent your common couscous, but that’s another recipe.