Creamy BBQ Bluefish
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1½ to 2pounds fillets of bluefish or, if preferred, mackerel
- Kosher salt to taste
- Ground black pepper to taste
- Extra virgin olive oil
- 1medium onion, sliced very thin
- 1medium tomato, sliced thin
- 1tablespoon mayonnaise
- 1½-inch by 3-inch by ¼-inch slab of cream cheese, broken into small pieces
- 1lemon, halved, one half left intact and the other sliced thin
- 1tablespoon butter
Preparation
- Step 1
Start grill or preheat oven to 450 degrees. Rinse fillets, and pat dry. Season liberally with salt and pepper. Take two large sheets of aluminum foil and curl up the edges, making a tray large enough to hold fish and other ingredients. Rub foil with olive oil.
- Step 2
Spread a third of the onion slices on the foil, followed by a third of the tomato slices. Place fillets over tomato and onion layers. Place remaining onion over fillets, and dot evenly with mayonnaise.
- Step 3
Dot cream cheese pieces over onions. Squeeze juice of intact half lemon over everything. Remove stray lemon pits. Place remaining tomatoes over onions and fish. Salt again. Lay lemon slices over and around fish.
- Step 4
Cover loosely with foil, and place on hot grill or in oven. Cook 12 to 15 minutes, or until fish is cooked through. Remove foil tray from grill or oven, and dot fish with butter. Serve with some of the juices.
Private Notes
Cooking Notes
Ode to the much loved & hated Bluefish. I love you freshly plucked from the sea but if you lounge more than a few hours you are a tastebud misery. Acidic bits of flavor I implore or your fishyness we will abhor. Summer memories of Fire Island of the cheapest dinner pulled up from the dock pilings
Everyone teases me for using cream cheese and mayo as cooking ingredients (including a mayo chocolate cake). This recipe uses both!!
At once!!
It was simply spectacular--tasty, creamy, not at all oily.
Made on the BBQ.
I'd give it 5 stars.
Did this with Sablefish -- Was delish.
We had a fresh caught Bluefish and fixed half of it using this recipe. My whole family loved it, even the guy who doesn't like most fish.
This is the best bluefish recipe I have ever tried. It looks weird, but trust me, it is great. Just be sure that the bluefish is fresh.
We made this on the grill last night. Didn't have enough blue fish so I added a cod fillet and a piece of flounder, wondering if they'd be overwhelmed by the flavors. But no! I think next time I'll leave it sit a while longer because the onions would be even more delicious if they were softer. Great marriage of texture and flavor.
Delicious and eeeeeasy!!! The only problem is that the cooking time seems vastly underestimated—on both the grill and in the oven we needed an extra 15 minutes.
I found that the cooking time wasn’t close to sufficient on the grill. Great flavors tho. I’m tempted to add some herbs
Great !easy and delicious I had herbed chèvre and used that instead of cream cheese. Don’t forget to get some good bread to sop up the great juices
Ode to the much loved & hated Bluefish. I love you freshly plucked from the sea but if you lounge more than a few hours you are a tastebud misery. Acidic bits of flavor I implore or your fishyness we will abhor. Summer memories of Fire Island of the cheapest dinner pulled up from the dock pilings
Works just as well without the cream cheese and mayo. Made it that way with 2 lbs. fresh swordfish. Subbed a lime for the lemon because it was on hand. Turned out great. Don't forget a baguette or something to sop up the sauce!
Everyone teases me for using cream cheese and mayo as cooking ingredients (including a mayo chocolate cake). This recipe uses both!!
At once!!
It was simply spectacular--tasty, creamy, not at all oily.
Made on the BBQ.
I'd give it 5 stars.
Mayo Chocolate cake is awesome! One of my Moms staples when I was a kid was a recipe called "Legendary Mayonnaise Cake". It was moist, a little tangy and delicious!
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