Rhode Island Grilled Smoked Bluefish Spread

Introduction

Smoky, creamy, and full of bold coastal flavor, this Grilled Smoked Bluefish Spread is a true Rhode Island favorite—perfect for any gathering or as a star appetizer at your backyard cookout. Using the Arteflame grill, this recipe brings out the deep, rich flavors of smoked bluefish while blending it into a velvety spread that screams New England charm. If you're looking to impress your guests with bold taste and grill-side flair, this is your go-to recipe.

Ingredients

• 1 pound smoked bluefish filets (skin and bones removed)
• 4 ounces cream cheese, softened
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped chives
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon smoked paprika
• 1 tablespoon unsalted butter (for griddle)
• Crackers or toasted baguette slices, for serving

Instructions

Step 1: Fire Up the Arteflame

1. Pour a little vegetable oil on three paper napkins.
2. Place them in the center of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. The grill will be ready to cook after about 20 minutes.

Step 2: Warm the Smoked Bluefish

1. Place a pat of butter on the flat top griddle, closer to the center where it's hotter.
2. Lay smoked bluefish filets on the griddle just until warmed through and slightly browned—about 2-3 minutes per side.

Step 3: Blend the Spread

1. Remove the fish from the grill and flake it into a mixing bowl.
2. Add softened cream cheese, mayonnaise, Dijon mustard, lemon juice, lemon zest, dill, chives, pepper, and paprika.
3. Mix thoroughly until creamy but still slightly chunky for texture.

Step 4: Serve it Up

1. Scoop the spread into a serving bowl.
2. Serve warm or chilled with crackers or toasted baguette slices grilled on the flat top with a touch of butter for extra flavor.

Tips

• Don't overcook the bluefish. Just a quick warm-up on the griddle to intensify the smoky flavor does the trick.
• Use butter on the griddle instead of oil—it adds a rich flavor to both the fish and bread.
• Grill your baguette slices on the griddle's outer edge for perfect toasting without burning.
• Try mixing in a spoonful of horseradish for a spicy kick.
• Remove any remaining bones from the bluefish thoroughly to ensure a smooth spread.

Variations

1. Lemon-Pepper Bluefish Spread: Add extra lemon zest and freshly ground black pepper for a zesty punch.
2. Spicy Rhode Island Bluefish Spread: Stir in 1 teaspoon hot sauce and a pinch of cayenne pepper for heat lovers.
3. Herbed Bluefish Garden Spread: Mix in fresh parsley, tarragon, and basil for an herby Mediterranean flair.
4. Capers & Shallot Bluefish Spread: Add 1 tablespoon chopped capers and 1 finely diced shallot for a briny, savory twist.
5. Smoky Bacon Bluefish Spread: Include crumbled grilled bacon (done on the flat top) to enhance the smoky flavor.

Conclusion

Rhode Island Grilled Smoked Bluefish Spread is a delicious, smoky-smooth solution for any party or backyard feast. Cooked entirely on the Arteflame grill, this makes the perfect showcase for both flavor and outdoor grilling mastery—without the need for pots, pans, or even an oven. Bold, creamy, and beautifully seared, it’s a seaside specialty made right in your backyard!

Best pairings

• Grilled baguette slices with garlic butter
• Chilled rosé or crisp lager
• Fresh cucumber slices or celery sticks
• Pickled vegetables or olives for contrast
• Light seafood chowder or grilled clams to complete the New England theme