Bluefish gets a bad rap. It’s not your average flaky white fish that gains general favor. It’s most likely to be referred to as “oily” or “fishy.”
The trick with bluefish is that it has to be incredibly fresh. If you have the good fortune to have a friend like Gerry. who is willing and able to provide you with freshly caught bluefish, you would never think of it as anything but sweet.
My favorite way to cook bluefish is based on a recipe from the late, great Dave”Pops”Masch’s first cookbook, Cooking the Catch. I added onions, and adapted it for the grill, but the spirit of his recipe rings true.
2 bluefish fillets (about a pound)
large potato, thinly sliced
large onion, thinly sliced
2 cloves garlic, minced
handful of chopped fresh parsley
olive oil, Kosher salt, freshly ground pepper
- Put the potatoes, onions, garlic, and parsley in an aluminum pan. Season with salt and pepper. Pour in some olive oil and toss to evenly coat the vegetables.
- Place the pan on a hot grill. Stir things around once in a while until the potatoes start to brown.
- Season the bluefish with a little olive oil, salt and pepper.
- Clear a space in the middle of the pan and add the bluefish.
- On a gas grill, with the top down, the fish will cook very quickly.
- Add a salad, and dinner is served.