Chip’s Grilled Bluefish

This was another fish dish I had while Bev was in Sint Maarten (you can see the gills I grew if you come to the blogger party) and I debated whether or not to post it.  Since it was easy, tasty, and I got a good shot, I opted to put it up.  

When Bev and I were first married, her parents made regular fall trips to North Carolina’s Outer Banks to fish for Bluefish, as they made their fall migration, and Black Drum.  Even though she would not eat fish, Bev's mom could sure fry it up good and my first exposure to either of these fishes were at one of her feasts.  I thought both were delicious even though the Blue is known for a strong flavor – as I’ve said before, "never had fish that was too fishy." 

I actually bought the whole trout, posted previously, and this Bluefish filet to try in the smoker, but decided to have both while Bev was away as both Madison and I like fish.  I used the recipe from Food.com - as I wanted to wrap it in foil and cook on the grill and I like the use of mayo on fish, especially salmon.

Grilled Chip’s Bluefish – copied from Food.com

Ingredients:

1 lb. bluefish fillet, with the skin on

3/4 cup Hellman's mayonnaise, or other good brand, not fat free

1 -2 large onion, cut into 1/4 to 1/2 inch slices

2 teaspoons fresh lemon juice, to taste (I used lemon slices)

pepper

Old Bay Seasoning or cajun seasoning (optional)

I didn’t really follow the amounts, but just added what I thought was the right amount of each ingredient, including the Old Bay.

Directions:

1. Preheat Grill.

2. Lay pieces of Bluefish, skin side down, on UNGREASED aluminum foil.

3. Allow enough foil to make a package, sealed at the ends and folded at the top, allowing room for fish to steam.

4. Spread mayonnaise over the top of the fish, it should be very thick, if needed add more, the fish should look like a thickly frosted cake.

5. Lay onion rings on top of fish in several layers, sprinkle with seasonings, and add lemon slices.

6. Bring together foil and fold to make a seal lengthwise over fish, fold in ends.  Remember to keep air space on top of fish.

7. Place fish on preheated grill and close cover.

8. Grill at medium-high heat, about 350-375 for 15 minutes, depending on thickness if fillet.

9. After 15 minutes, carefully open package to check for doneness, you want it just barely done.  (I had a probe thermometer in it and pulled it at 135* internal temp.)

10. Fish is done if it is opaque and flakes easily with a fork.

(I omitted the following smoking process)

Leaving foil wide open, use a sharp knife or two tined fork to make several holes in the bottom of the foil.

Without disturbing the fish too much, make a few holes right through the fish and through the foil.

Close the cover to the grill and allow the juices and mayonnaise to drip through the foil onto the fire, this will get very smokey but you get that delicate smoked flavor.

After a few minutes of "smoking", remove foil and fish by just sliding if off the grill on to a platter or lifting it, foil and all carefully as not to break it.

11. Using a large spatula, gently slide fish off the foil onto a serving plate, the skin of the fish should stay stuck to the foil.

I thought it was very good and my entire meal was the fish and a piece of garlic toast – perhaps they were just a flavoring, but I also ate some of the onion slices.  I will definitely use the recipe and cooking method for other fish maybe with butter for milder fish.

Photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

4/19/13 meal date