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Grilled Bluefish Salad

Let’s talk Bluefish, that forked-fin, toothy fish that zooms around the ocean in schools, feeding on unassuming squid, oily pogies, baby bass, and almost anything in their path. Talk about a fish with a finer taste for things.

Seriously, bluefish are great tasting and very easy to cook. It may be smoked, great as a fish dip, or baked slathered with butter and spice. This recipe takes a healthy approach by grilling the fish and making a simple salad.

Grilled Curry Bluefish Salad with Avocado dressing

Fish marinade ingredients:

  • 1 lb. Chatham Harvesters flash-frozen bluefish thawed

  • 4 T avocado oil

  • Coarse ground pepper

  • 2 garlic cloves

  • Curry powder

  • 1, lemon cut into thin wagon wheels, seeds removed

  • 2 T Soy sauce

Salad ingredients:

  • Whole avocado, pureed

  • 2 T avocado oil

  • 1/3 cup chopped cucumber

  • 1 carrot, peeled and chopped

  • 1/2 shallot, minced

  • 1 t parsley minced

  • 2 grilled lemon wheels

  • warm pita bread

Instructions :

  • Prepare the fish for grilling; place the thawed filets on a platter, Rub each with 1 T of avocado oil, and season with curry and black pepper. Gently press the garlic and ginger into the filet. Top with lemon slices and pour soy ver filets. Marinte 20-20 minutes.

  • Preheat the grill to medium heat. Once heated, place the filets on foil or in a fish basket. Grill for 10-15 minutes or until the internal temperature of the fish is 145 degrees

  • Transfer the grilled fish to a platter and cool.

  • Meanwhile, puree the avocado, avocado oil, and shallots.

  • Once the fish is cooled, transfer to a mixing bowl and use a fork to flake the fish. Add cucumber, carrots, and grilled chopped-up lemon slices. Add the pureed avocado mix and season with salt and pepper to taste.

  • Serve with warm bread or pita.


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