Spring Bluefish Recipes

Bluefish begin to show up on the piers and shores of the Carolinas in March. They are an aggressive and feisty fish who love to hit bloody cut bait or flashy artificial lures.

Bluefish of all sizes can be caught by fishermen on Gotcha-style pencil plugs with red headed models being the most popular, as well as cut bait fished on the bottom or live baitfish.

Bluefish have a somewhat poor reputation in the south as table fare because folks try to fry them up in oil. Cooked properly, however, they are a very good tasting fish with a nice distinctive flavor.

Grilled Bluefish

2 pounds bluefish fillets
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
lemon pepper to taste
sea salt to taste
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped parsley
1 1/2 tablespoons olive oil

Preheat grill for high heat. In a small bowl stir together garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings on fillets. In a small saucepan over med heat melt the butter with the garlic and parsley. Set aside. Lightly oil grill. Grill fish for 6 minutes, then turn and drizzle with butter. Continue cooking for 6 to 7 minutes, or until fish is done. Drizzle bluefish fillets with olive oil before serving. Serves 6.

Myrtle Beach Blues

6 snapper (small) bluefish, dressed
½ cup orange juice
2 tablespoons butter
olive oil

Preheat oven to 400 degrees and grease a baking pan with olive oil. Add bluefish and place ½ tablespoon butter over each fish. Pour OJ over fish as well. Bake about 12 minutes. Serves 2 at 3 fish each.

Wilmington Bluefish Cakes

1 lb bluefish fillets, cooked and diced
2 stalks of celery, diced
½ red pepper, diced
1 small onion, diced
1 small red potatoes, cooked and diced
1 egg, beaten
1 cup bread crumbs
½ teaspoon seafood seasoning
dash Worcestershire sauce
dash hot sauce
olive oil

Mix all ingredients except oil, and blend well. Form into cakes. Heat olive oil on the stove and sauté cakes lightly on both sides. Don't overcook, serve as soon as cakes are golden brown. Serves 4.

For more fish and seafood recipes see my blog A Dash Of Salty