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

Scallops with Captain Morgan Coconut Rum Sauce

Keeping a spirits theme going, this one’s a refugee from the summer grilling menu. But, if you have one of those indoor grillers, this tropical scallop dish can be made anytime (especially when there is a sale on scallops).

Here’s what you’ll need:

Coconut Rum Sauce:

  • ¼ cup Captain Morgan Pirate Bay Coconut rum
  • ½ cup sliced bananas
  • ¼ cup pineapple
  • ¼ cup light coconut milk
  • ¼ cup orange juice
  • 2 tsp fresh lime juice

Scallops:

  • 1 pound large sea scallops
  • ½ cup all-purpose flour
  • 2 eggs
  • ½ cup fresh grated coconut

Preheat oven to 350°.
In a blender container combine all ingredients for coconut rum sauce and puree until smooth. Set aside.
Lightly coat a baking pan with canola oil. Dredge scallops in flour, then dip into beaten eggs and roll in grated coconut. Place in prepare baking pan and bake for 15 to 18 minutes or until coconut is golden.
Warm up the coconut sauce. Serve 3 coconut-crusted scallops with sauce.

captain-morgan-parrot-bay-coconut-rum.gif

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

 

Chipotle Marinade with Duck Walk Red

Marinades generally consist of an acid to tenderize tough cuts of meat, with an oil to promote juiciness, and herbs and spices to enhance the meats natural flavour. I use this little marinade for seasoning top round cuts of beef and make fajitas with a side of pineapple salsa.

Here’s what you’ll need:

  • 1 cup duck walk red wine
  • 1 (2 ounce) package dried ancho chiles
  • 1 teaspoon black pepper
  • 2 teaspoons cumin powder
  • 2 tablespoons fresh cilantro, chopped
  • 3 cloves garlic
  • 1/2 red onion, quartered
  • 1/4 cup vegetable oil
  • Juice of one lime

Soak dry chilies overnight in water, until soft, then remove seeds and toss all of the ingredients in a food processor. Puree until smooth.

Spread this mixture over a nice cut of top round and let it soak for at least one hour before grilling it up. Slice it thin and use this for fajitas.

top round with chipotle madinade

Memorial Day Grilled Trout

Western Beef; that place with the great meat room, has a special on whole trouts. Memorial Day – Trout, hmmm GRILLING! The great advantage of grilling whole trout is that you don’t have to worry too much about it falling apart and you can stuff the fish with all kinds of flavors. Pack whole trout with lemon and lime slices, whole sprigs of rosemary, and cloves of garlic or anything else you like. Once the fish is cooked the skin comes off easily and you can quickly pull the bones right out of the fish.

Here’s what you’ll need:

  •  1 whole trout cleaned
  • 1 lemon
  • 1 lime
  • 1 sprig of thyme
  • Foil

Rinse the trout, making sure the cavity is clean. Pat it dry. Slice the lemon and lime. Now I use the central 1/3 of the lemon and the line to make the slices, saving the outer 2 thrids for squeezing later.

Place the slices inside the trout’s cavity with a sprig of thyme, fresh thyme. Now wrap this in foil and place on a medium heat grill… about 300 degrees or so. Place two ears of unhusked corn on the grill with the fish.

In twenty minutes, when the beers are sufficiently cooled, take the fish off the grill and unwrap. Lets eat.