Wash four small bluefish fillets and dry on paper towels. Marinate in refrigerator for at least two hours before cooking.
Use the marinade for basting on the grill, but always discard what remains; do not use again as a sauce over cooked dish, as it may contain bacteria.   However, if you boil the marinade for about 5 minutes, it can be used again.

Fish is nice when served with brown rice that’s been cooked in vegetable or chicken broth. Optional: If you’re using four cups of broth to cook the rice, try replacing one cup with white wine—or 3 parts broth and 1 part wine.

2-3 ozs Dry Sherry
½  oz Lemon Juice
½  oz White Vinegar
2/3 oz Low-Salt Soy Sauce
½ oz Vegetable Oil
Onion Powder to taste
Black Pepper to taste
Pinch of ground Cumin

¾ oz Dry White Wine
¾ oz any Clear Broth
1 tspn Curry Powder
¼ tspn Garlic Powder
¼ tspn Onion Powder
1 oz Sesame Oil
1 oz Lemon or Lime Juice
Black Pepper to taste
Amounts of any ingredients may be modified according to personal preference.  Fillets should be completely submerged in Marinade to assure even distribution.  If possible, turn fillets a couple of times while they’re marinated.  (Best choice:  non-metal tightly-covered container that can be shaken for total coverage of fish.)
Grill fish until it flakes easily.

Nice accompaniment: Mango Chutney or Mango Salsa.

4-6 Bluefish Fillets, with skin on—cut  into 1½-2” Strips
Marinate in:
2 Cups good dry Sherry
1 TBSPN Whole Black Peppercorns
1 TBSPN Dried Cilantro
1 tspn salt
1-2 Cloves Garlic, minced
1 TBSPN Lemon Peel
1 TBSPN Olive Oil or Sesame Oil
1 tspn White Wine Vinegar
For Cooking:
2 TBSPNS Olive Oil or Sesame Oil
1 TBSPN Butter
2 TBSPNS Honey Mustard
Marinate fillet strips, skin side down, in covered non-metal bowl.  Refrigerate for a minimum of 4-5 hours.
Remove and drain marinating liquid.

In a non-stick pan over medium heat cook oil and butter until butter begins to brown.  Add fish, skin side down.  Spread Honey Mustard on top of fish.  Saute for ten minutes; then turn and saute for five minutes more.

4 small Bluefish Fillets, skinned
8 oz Sliced Mushrooms
Juice of One Lemon
½ tsp or more Dried Tarragon
½ tsp or more Dried Cilantro
½ tsp powdered Cumin
½ Cup Mayonnaise
1 TBSP Dijon Mustard
Note: Soy Dijon Nayonnaise is good, too, if you want a creamy, non-cholesterol dressing.  (Don’t add additional Dijon Mustard if you use this product.)
Salt and Pepper to taste

Place the fillets in a dish and squeeze the lemon juice over them; marinate for 20-30 minutes.    Preheat oven to 350 degrees.

Place fillets in oiled baking pan, cover with sliced mushrooms.  Mix the seasonings with the mayonnaise and Dijon mustard, then spread evenly over fish and mushrooms.   Bake, uncovered, for about 15-25 minutes, depending on thickness of the fish. Test for doneness with fork.

Serve with brown rice or couscous that’s been cooked in broth.
These fillets are even more delicious when served with spinach on top. (Microwave fresh baby spinach in a bowl that contains small amounts of white wine, olive or canola oil, broth, and fresh garlic or garlic powder.  Drain and serve wilted spinach leaves atop the fish.  Squeeze a little lemon on top, if desired.)

Four Small Bluefish Fillets, skinned

Mix Marinade:
2 Tspn Olive Oil or Canola Oil
Juice of one Lime
¼ cup minced shallots
¼ cup minced garlic
fresh ground pepper to taste
2 oz Gin (or ½ cup white wine, if preferred)

Marinate fish for 30 minutes.   Preheat oven to 350 degrees.
Bake in oven-safe dish for about 15 minutes; then place under broiler for a few minutes until surface of filets becomes dry.  Test for doneness with fork.
Squeeze a bit of lemon atop the fish just before serving.

Serves 4
4 fillets, 5-7 oz each
1 cup hot water
2 Tbsps Honey
Juice of 2 Lemons
1/8 tsp Nutmeg
1/8 tsp Ginger
Salt and Pepper to taste
Oil Spray (to lubricate grilling basket)
Hinged Grilling Basket

In a mixing bowl stir together hot water and honey until honey is dissolved and mixture is smooth. Stir in lemon juice, nutmeg, ginger, salt and pepper. Brush all of the honey-lemon mixture evenly over both sides of the bluefish. Spray oil over the wire grill of basket. Secure bluefish fillets in basket as close to center as possible. Barbecue fish about 4” above flame for about 3 minutes. Turn basket over and continue to cook on other side until fish is opaque and flaky. Serve immediately.
(Serves 4)

When preparing kebabs use flat, rather than round skewers. Select skewers of all-metal construction. For this recipe use 10-12” skewers.

12 cubes Bluefish Fillet, 1-1½” thick
12 Dried Apricots, quartered
½ cup Peanut and/or Sesame Oil
1 cup Apricot Preserves
1 tsp Balsamic Vinegar
Salt and Pepper to taste
Oil Spray (to lubricate Grill)

In a mixing bowl, whip together oil, apricot preserves, vinegar, salt and pepper until mixture is smooth. Stir in fish cubes until they are thoroughly coated with apricot mixture. Set aside in refrigerator for about an hour.

Thread onto each of four skewers three fish cubes each, sandwiched between two apricot halves. Brush oil lightly over grill wires of barbecue. Place kebabs on barbecue about 4” above flame, and grill 3-5 minutes on each side or until fish is opaque and flaky. Serve immediately.

(Serves 4)
1½ lbs thick Bluefish filets
1 TBSP butter
1 cup plain yogurt
1 large sweet onion, very thinly sliced
¼ tsp freshly-ground black pepper
Half a cucumber, peeled, seeded and thinly sliced
1-2 large garlic cloves, minced
1 tsp dried dill weed
Salt to taste

Butter a broiling dish, and sprinkle with half of the onion slices. Place bluefish on top, skin side up. Make a few slashes through the skin, and rub in the salt, pepper and dill. Broil 10 minutes per inch of thickness at the thickest part. (If filets are one-inch thick, broil five minutes on first side, flip and broil 2 minutes on second side.) In the meantime, combine yogurt, remaining onion, cucumber, garlic, dill, salt and pepper. Spread mixture on top of bluefish and continue to cook the remaining 3 minutes. Garnish with lemon slices and black olives.

(Serves 4-6)
2 lbs. Bluefish Filets
¾-1 cup basting sauce (your own favorite or the Spicy Marinade below)

¼ Cup Butter or Margarine
½ Cup Dry White Wine
½ tsp Prepared Mustard
½ tsp Salt
¼ tsp Lemon-Pepper Seasoning
¼ tsp Seafood Seasoning
1/8 tsp Tarragon
1/8 tsp Rosemary

Cut fish into serving-size portions, and place in well-greased hinged wire hand grill. Baste fish with sauce, and place—skin side down—about 4 inches from moderately-hot coals. Cook, baste, and turn fish as follows: 5 minutes, baste and turn; cook 5 minutes, baste and turn. Cook until done, about 15 minutes. Fish is done when flesh flakes easily when pricked with a fork.

Melt margarine or butter in small pan. Add rest of ingredients and cook over low heat until seasonings are blended and mixture is warm. Makes about ¾ cup. Pour over cooked fish and serve immediately.


Many of these recipes will work with milder fish (sea bass, striped bass, fluke) which can also be cooked in your microwave, following these directions:  Cut the fillets into 2″ squares and marinate them for a few hours. Then arrange them in a microwave-safe dish and cook them for 3 minutes, remove them, test for doneness; if necessary, turn them over, and nuke for another minute.  Depending on the power of your microwave, you’ll have to adjust to more or less cooking time, but DON’T OVERCOOK THE FISH.
A simple and fail-safe marinade includes olive oil or melted butter, lots of crushed garlic, black pepper, fresh basil and  any other of your favorite herbs.  Optional items: Lemon juice, dry white wine or a very light liqueur.
Cover the marinated fish with plastic wrap, and follow the directions above.
This method is ideal when you’re in a hurry and during hot weather when you don’t want to use your stove or oven.
But remember to get the rest of your dinner ready before cooking the fish; it will be done before you know it!