Chip's Grilled Bluefish

5.00 (8)
⏱ 30 mins 🍽 2-3 serving(s) 🏷 High Protein

This recipe for grilled bluefish, shared by Chip, is perfect for a summer day. Fresh fillets are topped with a thick layer of mayonnaise and onion slices, then sealed in foil and grilled. The method includes a final smoking step over the fire for added flavour. It's a simple preparation that results in moist, flavourful fish with minimal washing up. The recipe serves 2-3 people and takes about 30 minutes from start to finish.

Chip's Grilled Bluefish

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
  • pepper
  • Old Bay Seasoning or cajun seasoning (optional)

Method

  1. Preheat your grill.
  2. Place the bluefish pieces skin side down on a sheet of plain aluminium foil.
  3. Use enough foil to create a sealed packet, leaving space above the fish for steam.
  4. Cover the top of the fish very thickly with mayonnaise, adding more if required.
  5. Arrange the onion slices in layers over the fish and sprinkle with your chosen seasonings.
  6. Add pepper and any optional spices, then drizzle the lemon juice over everything.
  7. Bring the long edges of the foil together and fold to seal, then fold the ends closed.
  8. Ensure there is air space above the fish inside the packet.
  9. Put the foil packet onto the preheated grill and close the lid.
  10. Grill the fish for 15 minutes at a temperature of 350-375, adjusting for fillet thickness.
  11. After 15 minutes, open the packet carefully to check if the fish is cooked through.
  12. The fish is ready when it appears opaque and separates easily with a fork.
  13. Open the foil packet fully and use a sharp utensil to pierce several holes in the foil underneath.
  14. Make a few holes through the fish and the foil beneath it without breaking the fillet apart.
  15. Close the grill lid so the juices can drip onto the fire, creating a smoky flavour for a few minutes.
  16. Once smoked, slide or lift the entire foil packet off the grill and onto a platter.
  17. Gently slide the cooked fish off the foil with a spatula, leaving the skin behind.
  18. Serve the fish immediately.

Nutrition (per serving)

Sodium804100 mg

Recipe details

CategoryHigh Protein
AuthorWendy10