Smoky & Savory: Grilled Whole Connecticut Bluefish on the Arteflame

Introduction

Bluefish is often the prize catch along the Connecticut coast, yet it remains one of the most polarized fish in the culinary world. Known for its assertive flavor and oily texture, bluefish demands a specific cooking method to truly shine. Grilling it whole on the Arteflame is arguably the best way to prepare this fish. The high heat of the plancha cooktop sears the skin beautifully while the open fire imparts a subtle smokiness that cuts through the natural richness of the meat. Unlike delicate white fish, bluefish stands up to bold flavors and intense heat, making it the perfect candidate for outdoor cooking.

The secret weapon in this recipe is a technique favored by seasoned New England anglers: a mayonnaise slather. While it might sound unusual to the uninitiated, coating the fish in mayonnaise before grilling prevents it from sticking to the cooktop and locks in incredible moisture. As the fish cooks, the mayonnaise renders down, leaving behind nothing but a golden crust and tender, flaky meat. Paired with fresh dill, zesty lemon, and savory onions, this recipe transforms a humble catch into a gourmet feast that captures the essence of coastal summer dining.

Ingredients

The Main Catch

• 1 Whole Bluefish (approx. 4-6 lbs), cleaned and scaled
• 1/2 cup Mayonnaise (full fat is best)
• 1 Large Onion, thinly sliced
• 1 Bunch Fresh Dill
• 2 Lemons (1 sliced into rounds, 1 for juice)
• Sea Salt, to taste
• Freshly Cracked Black Pepper, to taste
• Vegetable Oil or Butter (for seasoning the grill surface)

Instructions

Step 1: Fire Up the Arteflame

1. Start your Arteflame grill by building a wood fire in the center. Allow it to burn down until you have a solid bed of hot coals and the cooktop reaches a high searing temperature.
2. The plancha (flat steel cooktop) should be hot enough to sizzle water droplets instantly. Lightly oil the section of the grill where you plan to cook the fish to ensure a non-stick surface.

Step 2: Prepare the Bluefish

1. Rinse the whole bluefish under cold water and pat it thoroughly dry with paper towels. Dry skin is essential for a good crisp.
2. Using a sharp knife, make 3 to 4 diagonal slashes on each side of the fish, cutting down to the bone. This helps the heat penetrate evenly and allows flavors to seep into the meat.
3. Season the inside of the cavity generously with sea salt and black pepper.

Step 3: Stuff and Slather

1. Stuff the cavity of the fish with the sliced onions, fresh dill sprigs, and lemon rounds. Don't overstuff to the point where it won't close, but pack it well for flavor infusion.
2. Now, for the secret step: slather the entire exterior of the fish—both sides—with the mayonnaise. It acts as a binder for seasoning and a barrier against sticking.
3. Sprinkle the outside (over the mayo) with more salt and pepper.

Step 4: The Grill

1. Place the fish directly onto the hot flat cooktop of the Arteflame. You want to hear an aggressive sizzle.
2. Let the fish cook undisturbed for about 8 to 10 minutes. Do not try to move it too early, or the skin will tear. Wait until the fish releases naturally from the steel.
3. Carefully flip the fish using a large spatula (or two). Cook the other side for another 8 to 10 minutes, depending on the thickness of the fish.

Step 5: Check and Serve

1. The fish is done when the flesh is opaque and flakes easily with a fork, or when the internal temperature reaches 145°F at the thickest part.
2. Remove carefully from the grill. Squeeze the juice of the second lemon over the hot fish before serving immediately.

Tips

Bluefish is best eaten as fresh as possible—ideally on the same day it was caught. The oil in the meat oxidizes quickly, which is what leads to that "fishy" taste people often complain about. If you are buying it from a market, look for clear eyes and bright red gills. When preparing the fish, you will notice a dark strip of meat running along the center line; this is the bloodline. It has a very strong, iron-rich flavor. While some enjoy it, you can scoop this out after cooking if you prefer a milder taste.

Regarding the mayonnaise technique: do not skip this! It is the single most effective way to grill fish on a flat top without frustration. The protein in the mayonnaise sets to form a crust, while the oil ensures the fish glides off the metal. Rest assured, the final result does not taste like warm mayonnaise; the flavor neutralizes completely, leaving only a rich, moist texture that complements the lemon and dill perfectly.

Variations

While the classic New England lemon-dill combo is a winner, bluefish is robust enough to handle a variety of flavor profiles. Because the meat is rich, acidic and spicy marinades work exceptionally well to balance the palate. You can easily swap out the herbs and aromatics inside the cavity to suit your mood without changing the cooking method. Here are a few distinct variations to try on your Arteflame:

• Spicy Cajun: Mix Cajun seasoning into the mayonnaise and stuff the fish with bell peppers and onions instead of lemon and dill.
• Asian Fusion: Mix soy sauce, grated ginger, and sesame oil into the mayonnaise. Stuff with scallions, cilantro, and lime slices.
• Italian Style: Stuff the fish with fresh basil, minced garlic, and sliced tomatoes. Serve with a balsamic glaze drizzle.
• Mustard Glaze: Swap half the mayonnaise for Dijon mustard for a tangier, sharper crust that cuts through the oiliness.
• Smoked Paprika: Add smoked paprika and cumin to the exterior seasoning for a deeper, wood-fired flavor profile.

Best pairings

Bluefish is a heavy, oily fish, so it pairs best with sides that provide acid, crunch, or starch to cleanse the palate. Since you are already firing up the Arteflame, it makes sense to cook your side dishes right alongside the main course. The flat top grill is excellent for caramelizing vegetables while the fish cooks. Beverage-wise, you want something with high acidity to cut through the richness of the fish; avoid heavy, oaky wines or dark beers.

• Grilled Asparagus: Toss with olive oil and lemon juice; the char complements the smokiness of the fish.
• Vinegar-based Coleslaw: The sharp acidity of a non-creamy slaw cuts right through the richness of the bluefish.
• Blistered Cherry Tomatoes: Cooked on the Arteflame until they pop, these add a sweet and acidic sauce-like element.
• Boiled or Grilled Potatoes: Simple salted potatoes soak up the juices and provide a neutral base.
• Drink Pairing: A crisp Sauvignon Blanc, a dry Rosé, or a light pilsner beer.

Conclusion

Grilling a whole Connecticut Bluefish on the Arteflame is an experience that connects you to the primal joy of cooking over fire. By using the flat top plancha and the mayonnaise trick, you eliminate the fear of fish sticking to the grill, resulting in a presentation that is as impressive as it is delicious. This recipe proves that with the right technique, even the most misunderstood fish can become a culinary masterpiece.

Whether you caught the fish yourself off the Sound or picked it up at the local fishmonger, this method ensures a moist, flavorful meal that highlights the best of coastal cooking. Gather your friends around the fire, pour a glass of cold wine, and enjoy the savory, smoky delight of perfectly grilled bluefish.