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• 2 pounds fillets or steaks or 3 pounds dressed bluefish
• 3/4 to 1 cup basting sauce (recipe below)
• 1 basting brush
• 1 charcoal grill
• 30 to 36 charcoal briquets
• 1 hinged wire hand grill, well-greased


Make fire with charcoal briquets. When coals are white hot, spread evenly over bottom of grill.

Wash and dry fish. 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:
• Fillets or steaks: Cook 5 minutes, baste, turn; Cook 5 minutes, baste, turn; Cook until done, about 15 minutes.
• Dressed: Cook 8 minutes, baste, turn; Cook 8 minutes, baste, turn; Cook until done, about 20 to 25 minutes.

Fish is done when flesh flakes easily when tested with a fork.

NOTE: If fire flames up, remove fish from coals until flames die down, as fire will dry and toughen fish.

Cooking times are approximate: Every fire behaves in a different way, depending on the type of equipment used, wind, air temperature, humidity and fuel. Therefore the cooking times are a guide only.

If seafood becomes dry, baste more frequently.

Makes about 1½ cups sauce

    • 1/2 cup honey
    • 1/2 cup prepared mustard
    • 1/2 cup cider vinegar
    • 1/4 cup Worcestershire sauce
    • 1 tablespoon parsley flakes
    • 2 teaspoons liquid hot pepper sauce
    • 1 teaspoon salt
    • 1 teaspoon cornstarch or arrowroot

Blend honey and mustard in saucepan over low heat.
Stir in vinegar, Worcestershire sauce, parsley flakes, hot pepper sauce and salt.

Add cornstarch or arrowroot and cook, stirring, over medium heat until mixture comes to a boil and thickens

Maryland Dept of Agriculture Seafood & Aquaculture


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