|
As for Bluefish recipes - I fillet and leave the skin on. Then in a ziploc bag I put a 50/50 mixture of lemon and olive oil. I will soak the fillets in the bag from 2 hours to overnight. Then I put them on the grill skin side down. Watch you don't burn off your eyebrows - it will flame up. While it's cooking put your favorite dry spices on - I like onion powder and black pepper. Flip after 5 minutes with a spatula. Again, watch the flame up. Then, with your fingers you should be able to pull off the skin in one swoop. It should be hard and dry and pull right off. Again add spices. Cook until the fish starts to break apart. If necessary, carefully flip one more time to brown the now-skinless side. I was told that the citrus in the lemon will draw out the oily taste that most people don't like. Bon Apetite!
|