This recipe, made by grilling bluefish briefly and serving it with an arugula salad dressed in olive oil, highlights the fish's distinctive flavor. With its simple ingredients, it's a practical main dish suitable for both everyday and guest tables.
Rub the cleaned bluefish with olive oil and season with salt and black pepper.
Cook the fish on a hot grill, turning both sides, until the flesh flakes easily with a fork.
Mix the arugula, cherry tomatoes, lemon juice, and olive oil, and season with salt.
Serve the grilled bluefish hot with the arugula salad.
Important: Keeping the bluefish's skin dry before placing it on the grill prevents sticking; preheat the grill thoroughly beforehand. Allergen: contains only fish. Caution: since thin-bodied bluefish cook quickly, don't leave them on the grill too long.
If you rub the bluefish with a thin layer of olive oil right before putting it on the grill, it neither sticks to the grill nor does its skin crisp up as well.
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