Easy grilled bluefish with lemon and dill. This simple bluefish recipe allows the flavor of bluefish to shine. The lemon and dill add freshness and brightness to complement the fish’s rich flavor.
What is bluefish?
Bluefish is a migratory predatory fish – a fierce fighting fish that puts up a wrangle for any fishermen. Bluefish are silvery on the underside and sides and a greenish blue on their back. They have razor sharp teeth. Per NOAA Fisheries, recreational fishery accounts for the majority of the bluefish total catch each year. U.S. wild-caught bluefish is a smart seafood choice because it is sustainably managed and responsibly harvested.
Many people don’t know that you can eat bluefish – and it can be very tasty if handled and prepared properly. It’s a full flavored fish, which is why we love serving it with bright and fresh ingredients (like dill and lemon, in this recipe). We also love bluefish in taco bites, because it can stand up well to other ingredients like pickled onions, guacamole, and slaw.
What ingredients do you need for this grilled bluefish recipe?
- bluefish fillet
- extra-virgin olive oil
- lemon
- whole grain mustard
- garlic
- kosher salt
- freshly ground black pepper
- fresh dill
How do you make this bluefish recipe?
The full instructions are in the recipe card below, but the brief version is:
- You’ll marinate the bluefish briefly in olive oil, lemon juice, mustard, garlic and salt.
- Grill the fish skin side up flipping halfway through cooking time until fish is opaque and flakes easily with a fork in the thickest part of the fresh.
- Sprinkle bluefish with black pepper and dill. Serve with lemon wedges.
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Frequently Asked Questions:
- Is bluefish good for you?
Yes. Bluefish is packed with protein and provides an excellent source of Vitamin D, Vitamin B12, Vitamin B3, Vitamin B6 and selenium. Bluefish also contains heart and brain health promoting fats – omega-3 fatty acids. Note that bluefish does tend to have higher levels of mercury, so opt for an occastional meal with bluefish versus regular consumption. The larger the bluefish, the higher (typically) it will be in mercury.
- Is bluefish fishy?
Bluefish is an oily and fatty fish (rich in healthy fats called omega-3 fatty acids) and therefore is a full-flavored fish. “Fishy” brings a negative connotation to this fish, which I don’t think is warranted. If properly handled and cooked, bluefish can be a great eating fish. The smaller bluefish tend to be tastier than the larger fish, as the larger fish have a stronger flavor.
- Why is bluefish flesh so dark? Has it gone bad?
The darker flesh color is perfectly normal. The raw flesh of fresh bluefish is brown or a light grayish blue – this is not an indicator of spoiling. The flesh of the fish will lighten up a bit when cooked, but this is not a white flaky fish.
Grilled Bluefish
Ingredients
- 1 1/2 lbs bluefish fillet patted dry, cut into 4 pieces
- 1/4 cup extra virgin olive oil
- 1 lemon juice of
- 1 tablespoon whole grain mustard
- 2 cloves garlic minced
- 1/4 teaspoon kosher salt
For serving
- Freshly ground black pepper
- 2 tablespoons chopped fresh dill
- lemon wedges
Instructions
- Add the bluefish to a shallow glass container or resealable bag. Pour in olive oil, lemon juice, mustard, garlic and salt. Let the fish sit at room temperature in the marinade for 15-20 minutes.
- Meanwhile, preheat the grill to high heat. Clean and oil the grates very well – this will help prevent the fish from sticking.
- Reduce grill heat to medium high and place fish skin side up on the grill. Cover and grill for 3-4 minutes. Flip and grill another 2-3 minutes until fish is opaque and flakes easily with a fork in the thickest part of the fresh. Remove from heat.
- Sprinkle bluefish with black pepper and dill. Serve with lemon wedges.
Nutrition
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