Chip’s Grilled Bluefish
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Recipe Category: High Protein | Servings: 4
Description:
Nothing compares to fresh-caught Bluefish, especially on a sunny Cape Cod summer day. This recipe comes from our son, Chip, an avid fisherman, and was passed down from one of his Portuguese coworkers. While Bluefish is the star here, you can use other types of fish as a substitute, though nothing quite matches the flavor and texture of Bluefish. A surprising ingredient in this recipe is mayonnaise, but don’t worry—once grilled, it completely disappears, leaving behind a tender, moist fish with a unique depth of flavor. The best part? This dish is incredibly easy to prepare and even easier to clean up after!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mayonnaise | 1/4 cup |
| Onion (sliced into rings) | 3/4 medium onion |
| Fresh Lemon Juice | 1-2 tbsp |
| Pepper | To taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 735.2 kcal |
| Fat Content | 41.9 g |
| Saturated Fat Content | 7 g |
| Cholesterol Content | 195.2 mg |
| Sodium Content | 804.1 mg |
| Carbohydrates | 28.4 g |
| Fiber Content | 1.3 g |
| Sugar Content | 8.9 g |
| Protein Content | 59.9 g |
Instructions:
-
Preheat the Grill:
Begin by preheating your grill to medium-high heat, around 350-375°F (175-190°C). This temperature ensures that the fish will cook evenly while keeping the delicate flavor intact. -
Prepare the Fish:
Lay the pieces of Bluefish, skin-side down, on a large sheet of ungreased aluminum foil. Be sure to allow enough foil around the fish to fold it into a package. The idea is to create a sealed parcel that will allow the fish to steam, keeping it tender and juicy. -
Add the Mayonnaise:
Spread a thick layer of mayonnaise over the top of the Bluefish. Don’t be shy with it! The fish should be completely covered in a thick, almost cake-like layer of mayo. If needed, add more mayonnaise until it’s generously coated. This will help to lock in moisture during the grilling process. -
Layer the Onions:
Place the onion rings on top of the mayonnaise-covered fish. You can add several layers of onions, depending on how much you like. The onions will caramelize and soften as the fish grills, adding a sweet and savory flavor to the dish. -
Season:
Sprinkle freshly cracked black pepper generously over the onions and fish. If you prefer a little more spice, you can also add any optional seasonings, such as garlic powder, paprika, or chili flakes. -
Drizzle Lemon Juice:
Squeeze fresh lemon juice over the top of the fish and onions. The lemon juice adds a refreshing acidity that balances the richness of the mayonnaise and the hearty flavor of the Bluefish. -
Seal the Package:
Carefully fold the aluminum foil around the fish, bringing the edges together to form a sealed package. Be sure to leave some air space above the fish to allow it to steam properly. Fold the ends of the foil tightly to ensure that no juices escape during cooking. -
Grill the Fish:
Place the foil-wrapped fish on the preheated grill. Close the grill lid and let the fish cook for about 15 minutes. The cooking time may vary slightly depending on the thickness of the fillet, so check for doneness after the 15-minute mark. -
Check for Doneness:
After 15 minutes, carefully open the foil packet. The fish should be opaque and easily flake apart when tested with a fork. If it’s not quite there yet, close the foil and grill for a few more minutes. -
Create a Smoky Effect:
Once the fish is done, leave the foil wide open. Using a sharp knife or a fork, poke several holes in the bottom of the foil. This will allow the juices and mayonnaise to drip through, creating a smoky effect as they hit the grill and burn off. This step is crucial for imparting that delicate, smoky flavor. -
Allow to Smoke:
Close the grill lid and let the fish “smoke” for a few minutes. The smoke will intensify the flavor, creating a deliciously unique finish to your grilled Bluefish. -
Remove and Serve:
After a few minutes of smoking, carefully remove the foil packet from the grill. You can do this by simply sliding the fish (still in the foil) onto a platter or gently lifting it off the grill. Be careful not to break the fish during this process. -
Final Touch:
Using a large spatula, gently lift the fish off the foil and transfer it to a serving plate. The skin of the fish should remain stuck to the foil, leaving behind a beautifully tender piece of Bluefish. -
Enjoy:
Serve immediately and enjoy the smoky, tender fish with your favorite sides. This dish pairs beautifully with a light salad, grilled vegetables, or even some roasted potatoes. Bon appétit!
Additional Tips:
- Fish Variety: If Bluefish isn’t available, you can easily substitute other types of fish like trout, mackerel, or even salmon. Each will offer a slightly different flavor profile, but the technique remains the same.
- Grill Temperature: The key to perfectly grilled Bluefish is maintaining the right temperature. Too high, and the fish might dry out; too low, and it might not cook thoroughly. Medium-high heat is ideal.
- Mayonnaise Substitute: If you prefer a lighter option, you can replace the mayonnaise with Greek yogurt or a mixture of sour cream and olive oil. However, the richness of mayo adds a special touch to this recipe.
Whether you’re a seasoned fisherman or someone simply enjoying the summer days, this Chip’s Grilled Bluefish recipe is sure to be a hit. Simple, flavorful, and packed with protein, it’s perfect for an easy outdoor meal that doesn’t require a lot of cleanup. Enjoy the delicious smoky flavors and tender fish in every bite!
