Grilled New Jersey Bluefish with Garlic Butter

Introduction

If you’ve never grilled New Jersey bluefish before, you're missing out on one of the most flavorful and underrated local catches. With its bold, rich flavor and firm texture, bluefish is the ideal candidate for high-heat grilling. This recipe brings out the best of what the Arteflame grill offers — a searing center grill grate that locks in juices at over 1,000°F, paired with the wide flat-top cooktop for precise heat control. The natural wood fire, a simple garlic butter glaze, and the no-lid approach intensify the flavor and make for a stunning presentation. Let’s dive in and create a grilled masterpiece right in your backyard.

Ingredients

• 4 fresh New Jersey bluefish fillets, about 6–8 oz each
• 8 tablespoons unsalted butter, softened
• 4 garlic cloves, minced
• Zest and juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Vegetable oil for igniting the grill
• Firewood for the Arteflame grill

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood on top of the napkins.
4. Light the paper and allow the firewood to establish a consistent burn.
5. Wait about 20 minutes until the center grill grate reaches over 1,000°F and the outer flat-top reaches cooking temperature.

Step 2: Make the Garlic Butter

1. In a bowl, mix softened butter with minced garlic, lemon zest, lemon juice, and chopped parsley.
2. Season with salt and pepper to taste.
3. Set aside, keeping it in a shaded part of the flat top to keep it soft.

Step 3: Sear the Bluefish Fillets

1. Season bluefish fillets with salt and pepper on both sides.
2. Place the fillets skin-side down on the center grill grate for about 30–45 seconds to sear and lock in juices.
3. Flip and briefly sear the other side for another 30 seconds.

Step 4: Cook the Fish on the Flat Top

1. Move the seared fillets to the flat top griddle, closer to the middle for higher heat or the edge for a gentler cook.
2. Baste each fillet generously with the garlic butter.
3. Cook the fish for 3–5 more minutes, flipping and basting occasionally until internal temperature reaches 130°F (remove now as it will climb to 145°F off-heat).
4. Transfer to a serving plate and let rest for a few minutes.

Tips

• Always remove fish from the grill 15°F before your target doneness to allow for carryover cooking.
• Keep the garlic butter soft by setting the bowl on the outer edge of the cooktop away from direct heat.
• Sear thick fillets longer to ensure a fully caramelized crust.
• Add a squeeze of fresh lemon right before serving for brightness.
• Serve directly off the Arteflame for rustic presentation and warmth.

Variations

1. Spicy Cajun Bluefish: Add Cajun seasoning to the fillets before grilling and replace parsley in the garlic butter with chopped scallions.
2. Lemon-Dill Bluefish: Swap parsley for fresh dill and add an extra tablespoon of lemon juice to the butter.
3. Asian-Inspired Bluefish: Blend in miso paste and sesame oil into the garlic butter and garnish with green onions and sesame seeds.
4. Honey Soy Glazed Bluefish: Mix garlic butter with a splash of soy sauce and drizzle with honey just before removing from the grill.
5. Herb-Crusted Bluefish: Dredge fillets lightly in chopped rosemary, thyme, and parsley before searing.

Best pairings

• Corn on the cob grilled on the flat-top with butter and smoked paprika
• Grilled asparagus or zucchini with a dash of sea salt
• Chilled orzo salad with lemon vinaigrette
• A crisp Sauvignon Blanc or Belgian-style Saison beer
• Fresh-baked flatbread with roasted garlic hummus

Conclusion

Grilling New Jersey bluefish on the Arteflame brings out the rich, bold flavors of this amazing local catch while keeping it juicy and perfectly seared. With a garlic butter glaze and hot hardwood fire, this dish bursts with simplicity and technique. Whether you're feeding a crowd or enjoying the outdoors solo, this recipe guarantees flavor and satisfaction with virtually no cleanup afterwards.