Massachusetts-Style Grilled Bluefish on Arteflame

Introduction

A local Massachusetts favorite, this grilled bluefish recipe brings out incredible flavor with a blend of garlic, lemon, and fresh herbs. Grilled skin-on over the Arteflame, it achieves a perfect sear while staying moist and tender. Fire up the grill and enjoy this coastal classic!

Ingredients

• 2 bluefish fillets, skin on
• 3 cloves garlic, minced
• 1 lemon, sliced
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp Dijon mustard
• 1 tbsp capers, drained

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the oiled napkins in the grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the fire to build.
5. Let the grill heat up for about 20 minutes.

Step 2: Prepare the Bluefish Fillets

1. Pat the bluefish fillets dry with a paper towel.
2. Rub the fillets with melted butter.
3. Season with garlic, parsley, thyme, salt, black pepper, and smoked paprika.
4. Brush the top side of the fillets with Dijon mustard.
5. Top each fillet with lemon slices and capers.

Step 3: Sear the Bluefish on the Center Grill Grate

1. Place the fillets skin-side down on the center grill grate.
2. Sear for 2-3 minutes to develop a crispy skin.
3. Carefully flip using a metal spatula.

Step 4: Finish Cooking on the Flat Griddle

1. Move the fillets to the flat cooktop.
2. Cook for another 5-7 minutes until the internal temperature reaches 130°F.
3. Remove from grill when 15°F below target temperature.

Step 5: Serve and Enjoy

1. Let the fish rest for 5 minutes.
2. Drizzle with melted butter and fresh herbs.

Tips

• Always cook bluefish skin-side down first for a crisp texture.
• Use fresh herbs for the best flavor.
• Rest the fish after grilling to lock in the juices.

Variations

1. Spicy Cajun Bluefish: Add 1 tsp cayenne pepper and a sprinkle of Cajun seasoning for a kick.
2. Garlic Butter Bluefish: Increase the garlic to 5 cloves and mix into the melted butter before basting.
3. Asian-Inspired Bluefish: Use soy sauce, ginger, and sesame oil instead of mustard and paprika.
4. Honey Dijon Bluefish: Mix 1 tbsp honey with the Dijon mustard for a slightly sweet glaze.
5. Cedar Plank Bluefish: Place the fillets on a soaked cedar plank before grilling for an added smoky flavor.

Best Pairings

• Grilled asparagus or zucchini
• Lemon herb rice
• Fresh coleslaw
• A glass of crisp white wine like Sauvignon Blanc
• Garlic butter roasted potatoes

Conclusion

This Massachusetts-style grilled bluefish is simple yet bursting with bold flavors. Cooking it on the Arteflame ensures a perfect sear while keeping it moist and juicy. Try the different variations and make it your own!