I Never Liked Bluefish, Until I Tried This Simple Recipe (2024)

I tried the bluefish recipe. DELICIOUS!! My bluefish was very fresh. I marinated it for 15 minutes and cooked it in a cast iron pot under the broiler etc. as directed. I seasoned it after cooking with salt, pepper and fresh lemon. So simple and so GOOD! I love bluefish and wanted to keep it simple and let the fish shine. Thank you!

Tried this recipe with a pear based Gorgonzola vinaigrette and never realized Bluefish could be so good!!! Will definitely be keeping some Blues next time fishing! Thank you so much

While the bluefish is grilling (skin side down, don’t flip), sauté some blackberries in the smallest possible amount of olive oil. After a few minutes when the berries begin to turn color, add a large splash of good quality white balsamic vinegar to the skillet and let the vinegar boil down and start to caramelize. When the fish comes off the grill, empty the contents of the skillet over the fish. Voila! Chez Jo Black and Blue. Tastes best in Truro.

I tried this yesterday. It was delicious! Makes me wanna go out and catch more Blues! Thank you! ? ??

Its a great recipe!! I think the oil in the blush vinaigrette is important for the fish not to dry out (as seems to happen if you’re only using vinegar). I had a small fillet tonight and 10 min under the broiler (500 F) was enough for it to be perfectly cooked.

I had my first successful bluefishing outing yesterday (after many aborted tries that ended up fluke trips) and wanted to cook up something that the blue-haters in the family would go for. Since your recipe was so simple I “memorized” the recipe: I remembered the “blush wine” part but misremembered the call for “vinaigrette” as opposed to “vinegar.” Since I didn’t have “blush” anything, I went with balsamic vinegar. Otherwise, I followed the recipe exactly (oh, all right, maybe it marinated an extra 5 minutes or so because I was busy with something else).
My blues were a little young, so the filets were probably thinner than your recipe calls for.
It came out great (a little dry for me, the bluefish fan). Not really caramelized, but still somewhat crisp (because of the sugar in the balsamic). My wife said she’d eat it again and my son said it might be the best fish he had ever eaten.
I’m going to try this again, but with thicker filets (when hopefully the blues are running larger) and, at least, a blush-like vinaigrette next time.
Thanks!

PLEASE READ BEFORE YOU USE RED WINE VINEGAR. I should have read the reviews prior to trying this. Blush wine vinaigrette is very different than red wine vinegar. If you use red wine vinegar and leave it on the fish for 30 minutes, then you’ll end up with a very tough, dried out fish that has a very strong taste of vinegar. And I’m a person that loves vinegar. I recommend people to NOT use red wine vinegar and instead buy a bottle of blush wine vinaigrette as described in the writeup as you’ll need the sugar in the vinaigrette to get carmelized and it’s diluted with water and oil and spices. I had to throw out the fish and now I need another bottle of red wine vinegar. I suppose if I had to do it again and I didn’t want to go out to get a bottle of vinegarette, then I’d make my own blush wine vinaigrette which then I think this recipe would have come out to be edible, if not great. Oh well, lesson learned.

Can’t wait to try your recipe Lauren. Headed out to the Cape next week and hoping the bluefish cooperate. Last time out I was given the best advice on how to prep the fish, which includes bleeding out and icing immediately and soaking the fillets in milk. That did the trick for me. I just needed a way to finish it. Thanks!!

Tried the recipe tonight (made a blush vinaigrette from scratch since I didn’t have a bottle on hand). Broiler at 550F didn’t caramelize the fish as in the beautiful photo but it had browned to a nice presentation after 15 minutes. I didn’t bother with baking at 350F for fear of drying the fish out. No matter, it was done to perfection and delicious! Maybe my vinaigrette didn’t contain as much sugar as the bottled variety and that made a difference. Bottom line, great method, great result!

What if I add some sugar in with the vinegar? I trimmed all the bloodline out of my 20 pound blue. Can’t wait to try this easy recipe

Thank you so much for posting this recipe! I had never had blue fish and my husband brought some home this week from a colleague and I had no idea what to do with it. I read some scary posts about how oily and fishy it could be. I went with this recipe and it was SOOO GOOD! I will say I had to leave it in the broiler for quite longer than 10 minutes for it to caramelize (was more like 15-20 mins) but it was cooked perfectly and tasted delicious!! 🙂

I love trying new receipt, so I followed this easy one, and my blue fish came diferent delicious! Thanks for share!

I think you need to change this recipe. I used red wine vinegar, reading the instructions as written. Nothing carmelized. I then read the lengthy intro in which you say you used blush vinaigrette. Completely different. Blush vinaigrette contains sugar. Which carmelizes. Vinegar does not. As a result I over broiled and over cooked. Pretty much a waste.

Just tried this and it was great! So glad that I found your recipe when my husband brought home a bluefish and we had no idea how to cook it! I ended up needing to broil it for about 5 extra minutes to get it caramelized but otherwise followed your recipe exactly. Next time I think I might top with a little mango-jalapeno salsa for some extra flavor but it was good on it’s own too.

Hey- I found this recipe after my boyfriend brought home a bluefish. We just tried it and it was delicious! The vinegar really helped ease the “fishiness”. Thanks for the recipe!

I used the vinegar marinade recipe on my expensive blue fish filet and it was a disaster. It was like drinking vinegar and the fish was wasted. Absolutely awful. That is what happens when you do not follow your instincts. Well, at least I tried and I hope I will not be thirstily all night from the vinegar. UGH!

In my opinion, the often scorned bluefish is the most delicious citizen of the underwater kingdom with the possible exception of the mighty blue crab. I echo the praise of those who smoke this wonderful fish but generally find that I marinate it for an hour in soy sauce, lemon juice and olive oil. Then, after sprinkling it with salt, pepper, minced garlic and minced fresh ginger, I bake it in a 400 degree oven for ten minutes until it is barely set. Serve it with a pilaf and boiled greens or salad. Jacques Pepin also writes of his love of the vinegar and wine preparation.

Put some cajun dry rub on with fresh basil. Then make a dijonaise sauce and apply . Fire up charcoal grill put some cherry wood on smoke for an hour or two and enjoy

Ill have to give that a try next time. I smoke my bluefish and that’s the best way ive had it. I have a great smoked bluefish dip recipe from ben sargents book cooking the catch

Ill have to try that . bluefish is my favorite to smoke . I have an awesome smoked bluefish dip recipe that i got out of ben sargents book cooking the catch.

Papa telled me to eat bluefish that was sitting in sun for the day and didnt bleed it. I hated blue for years. Bleed them ASaP! Thank for idea to cook. I catch bonita now so blues will have to wates.

All of these options give me hope to try bluefish again. And with them expecting to run through soon the timing is perfect.

Pork chop shake and bake also works well on the bluefish. Got this trick from my dad years ago. Take your bluefish and chop it into cubes palce into bag of pork chop shake and bake then deep fry the chunks, you can also place in the oven at 375 deg or so on a well greased baking pan for about 15 / 20 minutes. Enjoy!!

Sounds fantastic! Glad I read this before I head out tomorrow.

I definitely want to try your bluefish recipe with the next bluefish I catch.

Very happy to hear you guys enjoyed it!!! Thank you for the shout out!

Sounds good … is there a way to do this on the grill? I’m thinking that you could just grill until carmalized … I do this with salmon alot