Results 1 to 11 of 11
Thread: Grilling Bluefish
06-07-2007, 09:06 AM #1
anyone ever done it? got any good recipes?
Wife and I are going to Block Island for our anniversary and I've scored in planting the idea that we would cook fish I catch on the beach one evening (permit info...check).
In case no keeper bass are landed, I want to have a backup plan for blues...if possible. I know some people won't touch 'em, but others have and like it...
any thoughts?...And the greatest ice must crumble when it's flower's time to grow.
06-07-2007, 09:13 AM #2
gut and fillet them immediately
2 tablespoons fresh lime juice
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
grillThe only thing worse than the feeling that you are going to die is the realization that you probably won't.
06-07-2007, 09:20 AM #3
no need to wrap em in tin foil, or anything like that?...And the greatest ice must crumble when it's flower's time to grow.
06-07-2007, 09:21 AM #4
lemon pepper is your friend. your very good friend."... I'm still confused though as to rate this thread -2 or +2 Icemans." -skifishbum
check out my blog, where I dance with corgis.
06-07-2007, 09:50 AM #5
nope no need.
gutting them and filleting them while they're still kicking is key though otherwise they get rank fast.The only thing worse than the feeling that you are going to die is the realization that you probably won't.
06-07-2007, 10:13 AM #6
06-07-2007, 11:01 AM #7This is the worst pain EVER!
06-07-2007, 11:23 AM #8
Thanks for the advice so far, I'll definately post results.
now just need to manufacture a portable campfire grill......And the greatest ice must crumble when it's flower's time to grow.
06-07-2007, 06:33 PM #9
Portable grills are called Webers
06-12-2007, 09:56 AM #10
Take a baking dish, cover the fillet with milk, squeeze one lemon's worth of juice over the top and then crack an egg over the top of the fillets. Toss it in the fridge for a few hours and the egg/lemon/milk mixture will help to pull out the "fishy" taste. Toss it on the grill and you are good to go.
Ditto on the bleed and ice call.
06-12-2007, 03:41 PM #11
FRL's right about the immediate filleting. You'll notice 2 dark patches of meat directly behind the gills - I prefer to cut the whole section away, as it contains a lot of the oils that will eventually turn it "fishy".
Jay mentioned it too ~ Once it's filleted, DOUSE it in mayo.
Here's my method:
Lay fillets on a large piece of foil & slather 'em in mayo.
Juice an entire lemon over the fillets & thinly slice half of a second lemon.
Salt, pepper & dill weed - I love dill on fish, so I go rather heavy with it. (Both sides!)
Once it's covered with the dill, salt & pepper ~ layer the thin lemon slices on top of the filets.
Fold the foil up tight & put it on the grill (medium heat) for about 15-20 mins.
Note: It's Bluefish - you're NEVER going to completely eliminate the "fish" taste, but I've found this recipe to be one of the best ways to cook blues.We've got to pause and ask ourselves: How much clean air do we need? ~ Lee Iacocca
By Free Range Lobster in forum FishingReplies: 6Last Post: 06-03-2007, 07:13 AM
By 72Twenty in forum Tech TalkReplies: 13Last Post: 12-12-2006, 10:26 AM
By Stu Gotz in forum TGR Forum ArchivesReplies: 41Last Post: 12-03-2004, 06:58 PM