Orange-Scented Bluefish
A delicate bluefish fillet brined and grilled with aromatic orange zest and olive oil, creating a beautifully rustic dish with subtle citrus notes.
Ingredients
- •1¼ pound bluefish fillet
- •1 portion fish brine
- •1 tablespoon extra-virgin olive oil
- •1 orange orange zest
Cooking Instructions
- 1.
Remove the fish from the brine and pat it dry. Brush it with a mixture of the olive oil and orange zest. Place the fish, skin side down, on the grill away from the coals of a small fire. Add a few chunks of wood to the coals and cover the grill. For bluefish, I prefer a fruit or nut wood such as peach, pecan, apple, or cherry. Orange wood is also a fun choice. Close the air intake to just a sliver and cook for 12 to 15 minutes, depending on the thickness of the fillet and intensity of the fire. When the fish is cooked, it will have a beautiful rusty hue and the meat will flake under gentle pressure. Gently remove the filets to a platter and serve immediately. I like to remove the skin of bluefish and the underlying darkly colored bloodline just beneath it, as these can have strong flavors that some guests do not appreciate. It also helps to remove some of the toxins that are a concern with bluefish, as they tend to aggregate just under the skin.
15 min
