Grilled Whole Connecticut Bluefish on the Arteflame

Introduction

Grilled whole Connecticut bluefish is a true seafood delight. The Arteflame grill enhances the natural flavors of the fish, delivering crisp skin and juicy, smokey meat.

Ingredients

• 1 whole Connecticut bluefish (about 3-4 lbs), gutted and scaled
• 3 tablespoons unsalted butter, melted
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 lemon, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon smoked paprika
• 1 sprig fresh rosemary
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood on top of the napkins.
4. Light the paper napkins to start the fire.
5. Allow the grill to heat for about 20 minutes.

Step 2: Prepare the Bluefish

1. Rinse and pat dry the bluefish.
2. Rub the fish inside and out with melted butter.
3. Season with salt, black pepper, and smoked paprika.
4. Stuff the fish cavity with lemon slices, minced garlic, rosemary, and parsley.

Step 3: Sear the Bluefish

1. Place the whole fish on the center grill grate to sear at 1,000°F.
2. Sear for 2-3 minutes on each side until crispy.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared fish to the flat griddle cooktop.
2. Allow to cook for another 12-15 minutes, flipping occasionally.
3. Check the internal temperature—remove at 125°F as it will continue to cook after removal.

Step 5: Serve and Enjoy

1. Remove from the grill and let rest for 5 minutes.
2. Garnish with fresh parsley and additional lemon slices.
3. Serve hot and enjoy!

Tips

• For extra flavor, baste with more melted butter while grilling.
• Use a fish basket to prevent sticking.
• Cooking time may vary based on fish size; monitor internal temperature for best results.

Variations

1. Spicy Cajun Bluefish: Add 1 teaspoon Cajun seasoning to the butter rub and serve with a spicy aioli.
2. Citrus Herb Bluefish: Replace rosemary with thyme and add orange slices to the cavity.
3. Garlic Butter Bluefish: Double the garlic and baste with garlic butter throughout grilling.
4. Mediterranean Bluefish: Add olives, capers, and cherry tomatoes inside the fish cavity.
5. Smoky Maple Bluefish: Brush with maple syrup and smoked paprika for a sweet-smoky glaze.

Conclusion

Grilled whole Connecticut bluefish on the Arteflame is a simple yet gourmet delight. With crispy skin and succulent meat, this recipe is perfect for any seafood enthusiast.

Best Pairings

• Grilled asparagus with parmesan
• Roasted potatoes with garlic and herbs
• Fresh garden salad with citrus vinaigrette
• A glass of crisp Sauvignon Blanc or a light lager