Brined and Grilled Bluefish
Brining improves the taste and texture of saltwater fish. As the brine moves into the fish, it brings the flavor with it. You can substitute other oily fish, such as mackerel or sardines, for bluefish. Serve with fresh vegetables and pesto sauce.
Serves: 4Hands-on: 20 minutesTotal: 8 hours 20 minutesDifficulty: Easy
- 1 quart water
- 1⁄3 cup honey
- 1⁄4 cup kosher salt
- 1 Tbsp. Dijon mustard
- 1 tsp. crushed red pepper
- 1 scallion, chopped
- 1 Tbsp. coarsely ground black pepper
- 3 lbs. bluefish steaks
- 1 Tbsp. olive oil
- Combine the water, honey, salt, mustard, crushed red pepper, rosemary, and black pepper in a deep nonreactive pan. Add the bluefish steaks, cover, and refrigerate for at least 8 hours.
- Remove the fish from the brine and rinse under cold, running water. Pat dry. Brush fish with oil.
- Heat the grill, and when it is hot, grill the fish directly over the flames for about 5 minutes per side or 10 minutes per inch of thickness of the fillet. Turn only once, halfway through grilling.