Bluefish on the grill

[Fishguts]

Over the past few weeks. I've noticed there's a lot of blue fish in the waters of New England. And even more controversy over them. I thought I would add my 2 cents.

For more than 20 years now I've been a part of food service. I've cooked more fish than I can shake a stick at. There's nothing like a well prepared piece of blue fish. Here's a couple of recipes that might help change your mind and maybe even tempt you to keep one this weekend.

Bluefish Bellavista

Take a skinned bluefish fillet
Season with sea salt and fresh ground black pepper
(regular salt and pepper will work as well)
Lightly coat the fillet with extra virgin olive oil
Alternately top the fillet with a thinly sliced garden tomato, red onion, green pepper and fresh lemon.
Try to get two of each on top on the fillet

Place fillet over indirect high heat if you cook with charcoal try to keep the fillet toward the edge of the grill. Make sure you keep it covered, because you won't turn the fillet and this will ensure that the vegetables cook. If you like adding a little smoke any good hard wood chips will work it really adds a nice flavor.

Bluefish Oreganato

Skinned Bluefish fillet
Season with sea salt and Fresh ground black pepper
Coat the filet with olive oil
Roll the fillet directly in dry oregano this will completely cover the fillet.
Cook this over medium-high heat try to keep away from the flame don't worry if it gets a little brown it will only add flavor. Although if it starts to burn keep some olive oil and a basting brush around
that will help keep the fish moist.
This fish can be served with a robust tomato sauce such as a marinara, throwing a little red wine in gives the sauce a nice, rich flavor. If you use store bought you may want to throw in a splash of red wine and let it cook for a few minutes to burn off the alcohol.

Herb Marinated Bluefish

1 cup olive oil
2 Tablespoons of fresh squeezed lemon
1 cup of fresh herbs such as Parsley, oregano, rosemary, thyme.
use these herbs alone or in combination
2 Tablespoons of minced or pressed garlic
Salt
Fresh ground black pepper > Season these 3 to taste
Optional Cayenne

Marinate the bluefish for up to 3 hours no less than an hour
Cook this fish with high heat and direct flame
Baste the fish with extra marinade

BTW this marinade is fantastic with shrimp. I like to use medium to large shrimp, leave the shell on. Marinade at room temperature for an hour or in the fridge up to 3. A couple ounces of beer in this marinade really adds to it. Cook the shrimp over high heat usually no more than 5 minutes. This is a great appetizer while you're waiting for the main course. If the shrimp are too small and fall through the grate you may need to put them on a skewer.

This is just a small attempt to save the good name of the Mighty Bluefish! Happy Eating!!