The Fisherman’s Cookbook: Broiled Bluefish - The Fisherman

The Fisherman’s Cookbook: Broiled Bluefish

A simple, savory way of “dressing” up fresh bluefish for the grill.

Broiled Bluefish
The author’s grandson Riley with a good eating sized bluefish destined for a dollop of mayo and a meeting with the Weber.

Although bluefish are revered for their fighting ability, they do not always get the same praise for their taste. When handled properly and cooked fresh, I find bluefish can be good eating.

In recent years, the daily limit has been 15. Declines in the bluefish population has brought about a drastic cut in the daily limit for bluefish in 2020 with the take reduced to three fish per day for private anglers, five permitted when fishing aboard a for-hire boat.

While big bluefish provide the most fishing excitement, the best eating size is from 1 to 5 pounds. Bluefish can have a strong flavor, which is why I recommend bleeding the fish immediately and then icing it. I fillet my bluefish and remove the dark meat in the middle of the fillet with the strongest flavor. For best results, bluefish should be eaten within one or two days and, in my opinion, does not freeze well.

Many years ago, Capt. Owen Ridgeway, who fished out of Forked River in New Jersey, suggested a simple recipe that has been my favorite method for blues. Do not be turned off by the mayonnaise as it supplements the flavor of the fish yet disappears in the cooking process. The fish turns out moist and mild flavored.

I prefer an outside grill, but it works fine inside. When broiling fish on a grill, I use a cage to make turning easy.

Skinless bluefish fillets (8-ounce servings)

1/4-cup Hellman’s mayonnaise

1 lemon

Salt and pepper

Pre-heat the broiler to high. Line a broiler pan with aluminum foil. Place the bluefish fillets in the pan and salt and pepper both sides. Slather mayonnaise evenly on both sides of the fish.

Place the fish 6 inches from the broiler and broil about three minutes or until the mayonnaise starts to brown. Carefully turn the fish over and broil another 3 minutes, or until the fish flakes easily. Serve the fish with lemon wedges.

The fish can also be broiled on an outside grill. Because of the delicate nature of the fish, it tends to break apart. I like to use a rack that I can put the fish into and just turn the rack rather than trying to flip the fish.



From The Galley: Clams In Linguine

A must-have recipe for any clam connoisseur.


From The Galley: Sea Robin Ceviche

Ceviche made sea robin style.

From The Galley: General Tso’s Fluke

I received more than 20 messages asking for this recipe!