FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 1 >  Bluefish, Charcoal Grilled

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

 

BLUEFISH, CHARCOAL GRILLED

Ingredients

• 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
 

Directions

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.
 

HOT & SPICY BLUEFISH BASTING SAUCE
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
www.marylandseafood.org

 

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages