Super Summer Grilled Bluefish

Super Summer Grilled Bluefish

20
MILLERNB 0

"Have a ton of bluefish and don't know what to do with it? Give this a try! Bluefish has a reputation for being a very strong fish. This super citrus marinade gives this grilled fish a bright and delicious flavor. I just made some (which I caught and froze) and it came out superb."

Ingredients 43 m {{adjustedServings}} servings 722 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 722 kcal
  • 36%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 91.6 g
  • 183%
  • Cholesterol:
  • 269 mg
  • 90%
  • Sodium:
  • 1884 mg
  • 75%

Based on a 2,000 calorie diet

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Directions

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  1. Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.
  2. Preheat a grill for high heat. When the grill is hot, oil the grate.
  3. 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.
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Reviews 20

  1. 24 Ratings

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christina
8/12/2007

This recipe was fantastic. It gave the fish a sweet citrus flavor instead of the overbearing fishiness that is usually associated with bluefish.

Brian
6/1/2009

Thank you! Thank you! Thank you! I don't like bluefish. I love to catch 'em. Only people raised on a fish diet truly enjoy them. No longer! I caught a 7 lb. blue. Filleted it and marinated it as the recipe called for. The fish grilled and browned up easily. It really did get firm and flaky (Unlike the bluefish that I remember.). It came out tasting a bit sour, which can be corrected, but the important part of this review is that, because of this recipe, the bluefish tasted great and is now on my official list of "Likes".

HEATHBAR44
8/6/2008

This recipe is excellent. The fish came out sweet and mellow. The next day I used the leftovers in a salad instead of tuna! Just make sure to cut the dark meat out from under the skin ahead of cooking.