Return to Content

Broiled Bluefish

Broiled Bluefish
3 votes, 3.33 avg. rating (69% score)
by in Jun 1999
Submit a Recipe Image

Yield: Makes 4 servings.

Ingredients:

  • 2 pounds bluefish fillets
  • 4 large cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon chopped fresh rosemary leaves

Instructions:

Preheat broiler (or grill) with rack about 4 inches from the heat. Oil the broiler pan and place fish fillets skin-side down. Spread garlic over fish. Sprinkle with soy sauce and rosemary. Broil until center of fish is just firm when pressed gently, about 10 to 15 minutes depending on thickness of the fish. Cut into serving portions and serve hot.
Updated Wednesday, February 9th, 2005

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

2 Responses to Broiled Bluefish

  1. Sally J. Perley May 21, 2005 at 10:40 pm #

    I was on vacation in Cape Cod one summer and a couple who catch and make bluefish all the time brought some to us to try. They soak it overnight in a combination of 1/2 vinegar and 1/2 water mixed, which gets rid of some of the oil and the very strong taste. We then grilled it and kept basting it with a garlic/butter mixture, and it was absolutely delicious, not a real strong flavor, and flaked with a fork. I can’t seem to find real bluefish in the stores around Manchester, NH. I used to have friends who fished and gave me some of their catch.

  2. Alison Grice September 30, 2008 at 9:34 am #

    A friend in Wellfleet gave me fillets from a small bluefish. I found this recipe in Yankee and tried it since it was simple. The soy was a nice counterpoint to the healthy oils in the fish. The garlic and rosemary gave it a fresh zing. It was super. Very fresh bluefish does not have a strong flavor and this simple treatment enhances it.

Leave a Reply

Comments maybe edited for length and clarity.