Bluefish Recipes

Bluefish is full-flavored, rich in omega-3s, with a similar flavor profile to Atlantic salmon. But it’s a much more sustainable choice than Atlantic salmon, especially when fishing in the tournament.

Please use your catches and try some of these recipes below.

Easy Grilled Bluefish with Lemon and Dill

This simple blue fish recipe allows the full flavor of the fish to shine. The lemon and dill add freshness and brightness and complement the bluefish’s rich flavors. If you’ve never tried fresh bluefish, it is a fatty fish (rich in heart healthy omega-3 fatty acids) and has a strong flavor, not too dissimilar to salmon. Note: the raw flesh of fresh bluefish is brown or a light grayish blue – this is not an indicator of spoiling.

Total time: 30 minutes
Serves: 4
Course: Main Course

Ingredients:

  • 1 1/2 pounds bluefish fillet, patted dry, cut into 4 pieces

  • 1/4 cup extra-virgin olive oil

  • Juice of 1 lemon

  • 1 tablespoon whole grain mustard

  • 2 cloves garlic, minced

  • 1/4 teaspoon kosher salt

For serving:

  • Freshly ground black pepper

  • 2 tablespoons chopped fresh dill

  •  Lemon wedges

Bluefish Taco Bites

Grilled blue fish topped with slaw, guacamole, pickled onions, jalapeno and sour cream stuffed into scoop-sized tortilla chips. These light fish taco bites are flavorful, fun and crowd pleasing. Note: the raw flesh of fresh bluefish is brown or a light grayish blue – this is not an indicator of spoiling.

Recipe notes:
Do not prepare these bites ahead of time, as they will get soggy. Prepare right before serving and don’t allow them to sit.
Use either whole grain or regular chips, depending on preference.

Total time: 25 minutes
Serves: 6-8
Course: Appetizer

For the bluefish:

  • 1/2 pound bluefish fillet, skin on, patted dry

  • 1 teaspoon canola or grapeseed oil or other high heat, neutral cooking oil

  • 1/4 teaspoon freshly ground black pepper

  • 1/8 teaspoon kosher salt

  • 1 lime, cut into wedges (use two wedges for the fish, the rest for serving)

Assembly:

  • 50 whole grain tortilla “scoop” chips (approximately half of a 10 ounce bag)

  • 1/2 cup guacamole, prepared or homemade

  • 1/4 cup quick pickled onion

  • 1/4 cup reduced-fat sour cream

  • 1 jalapeño, very thinly sliced

  • 1/4 cup cilantro leaves

For the slaw:

  • 3 cups shredded cabbage or cole slaw mix (without dressing)

  • 2 tablespoons reduced-fat mayonnaise

  • 2 tablespoon white wine vinegar

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Pan-Fried Bluefish Recipe

Ingredients:

1 pound bluefish fillets

  • 4 TBSPs olive oil

  • 2 TBSPs blackening spices, or more

  • 1 TBSP butter, or more

  • 1 squeeze lime or lemon wedges, or more

Instructions:

  1. Rinse bluefish fillets and pat dry with a paper towel

  2. Lightly coat the fillets with about 1 TBSP of olive oil

  3. Sprinkle the fillets liberally with the blackening spices, coating both sides

  4. Heat the remaining olive oil over high heat in a cast iron pan

  5. When the pan is good and hot, add the fillets skin side down and fry for about 4-5 minutes, until browned. Be careful as the hot oil may splatter when adding the fillets. Do not move the fillets around the pan.

  6. Flip and fry the other side, about 2-3 minutes, or until well-browned.

  7. To test for doneness, stick a fork through the fillet. It should pass through easily without resistance.

  8. Remove the fillets from the pan and add a pat of butter on top.

  9. Season with lime or lemon juice and fresh herbs of your choice.

Check out more bluefish recipes in the latest blog post, 5 Bluefish Recipes.

SUMMER BLUEFISH CHOWDER

with cherry tomatoes, tarragon, and basil

Ingredients:

  • ½ cup slab bacon or salt pork diced

  • 1 onion diced

  • 2 stalks celery diced

  • 2 cloves garlic diced

  • 3-4 cups fish stock

  • 1 – 1 ½ pounds potatoes diced into small cubes or chopped into larger pieces

  • 1 cup cherry tomatoes halved

  • 1 ½ pounds bluefish fillets whole or chopped into rough pieces

  • ½ – 1 ½ cups heavy cream

  • ½ – 1 cup fresh basil leaves loosely packed

  • ½ – 1 cup fresh tarragon leaves loosely packed

  • sea salt to taste

Instructions:

  1. In a heavy bottom stock pot, render fat from bacon or salt pork over low heat for about 5-7 minutes. When a few TBSPs renders out, raise heat to medium and brown the salt pork or bacon, stirring frequently to prevent burning. Remove the pieces and reserve but leave the rendered fat in the pot.

  2. Add the onions and celery and saute 5 to 7 minutes. If more fat is needed, add 1 TBSP unsalted butter. Add garlic in the last minute.

  3. Add the fish stock and potatoes. Make sure there’s enough stock to barely cover all the vegetables. Add a little more stock or water, if needed. Bring to a boil and then reduce the heat, cover the pot and simmer about 10-15 minutes or until potatoes are tender.

  4. Add the tomatoes and simmer a few more minutes. Salt the chowder, to taste.

  5. Turn off the heat and add the bluefish. Cover the pot and let it sit in the heat for 5 to 10 minutes. Push into the whole fillets or chunks with a kitchen utensil until they easily flake apart. Gently break apart the bluefish and mix into the chowder.

  6. Add the heavy cream and herbs and mix well. Taste and add more herbs and seasoning, if desired.

GRILLED BLUEFISH RECIPE

  • Preheat the grill to high

  • Rub both sides of the bluefish fillets in olive oil and season with salt, pepper, and lemon juice

  • Brush the grill with a little olive oil to prevent sticking

  • Once the grill is good and hot, add the fillets, flesh side down, cover and turn the heat down slightly. Cover and grill for about 4-5 minutes.

  • Flip and grill the skin side for about 2-3 more minutes. To test for doneness, stick a fork through the fillet. It should pass through easily without resistance.

  • Season with additional herbs, lemon juice, salt, and pepper, to taste.

    That’s it!

Broiled Bluefish

Ingredients:

  • 1 pound bluefish fillets

  • 1 tsp olive oil

  • 1/4 cup mayonnaise

  • 2 TBSPs lemon juice, or more to taste

  • 4 cloves garlic, minced, or more

  • 1/4 cup fresh dill, chopped, or more

  • 1/2 tsp salt

  • 1/4 tsp freshly ground black pepper

Instructions:

Preheat the broiler.

  1. In a small bowl mix together the mayonnaise, lemon juice, garlic, dill, salt, and pepper. Scoop about a small amount and set aside for serving.

  2. Spread the olive oil on a baking pan or sheet and place the bluefish fillets on it, skin side down.

  3. Coat the top of the fillets with the mayonnaise mixture.

  4. Broil 4 to 6 inches from the heat for about 10 minutes. The mayonnaise should blister and brown slightly.

  5. To test for doneness, stick a fork into the thickest part of the fillet. When it passes through easily, without resistance, the fish is cooked through.

  6. Remove from the heat and serve with the reserved mayonnaise.

  7. Season with additional dill, lemon juice, salt, and pepper, if desired.

Baked Bluefish

Ingredients:

  • 1 pound bluefish fillet, cut into two pieces

  • 1/2 stick butter, about 4 ounces

  • 3 TBSPs lemon juice, from about 1 whole lemon

  • 1/4 cup fresh dill, finely chopped, or more

  • salt and pepper

Instructions:

Preheat the oven to 350 degrees.

  1. Melt the butter in a small sauce pan and mix in the lemon juice.

  2. Add a small amount to the bottom of a baking pan and spread it around.

  3. Add the bluefish fillets to the pan, skin side down.

  4. Spread the rest of the lemon-butter sauce on top of the fillets.

  5. Put it in the oven and bake for about 15-20 minutes. The sauce will start to sizzle after about 10 minutes. Spoon this sauce over the fillets one or two times in the last 5-10 minutes of cooking.

  6. To test for doneness, stick a fork in the fillets at the thickest part. When it goes through without resistance, immediately remove the fillets from the oven.

  7. Top each fillet with freshly chopped dill.