Orange-Scented Bluefish

Name: Orange-Scented Bluefish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 567 grams skin-on bluefish fillet, soaked in Fish Brine; 1 Tbsp extra-virgin olive oil; 1 Finely shredded zest of orange

Orange-Scented Bluefish might be just the main course you are searching for. One portion of this dish contains about 28g of protein, 10g of fat, and a total of 210 calories. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of skin-on bluefish fillet, olive oil, orange zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Remove the fish from the brine and pat it dry.

Ingredients you will need

Brine

Fish

Brush it with a mixture of the olive oil and orange zest.

Ingredients you will need

Orange Zest

Olive Oil

Place the fish, skin side down, on the grill away from the coals of a small fire.

Ingredients you will need

Fish

Equipment you will use

Grill

Add a few chunks of wood to the coals and cover the grill. For bluefish, I prefer a fruit or nut wood such as peach, pecan, apple, or cherry. Orange wood is also a fun choice. Close the air intake to just a sliver and cook for 12 to 15 minutes, depending on the thickness of the fillet and intensity of the fire. When the fish is cooked, it will have a beautiful rusty hue and the meat will flake under gentle pressure. Gently remove the filets to a platter and serve immediately. I like to remove the skin of bluefish and the underlying darkly colored bloodline just beneath it, as these can have strong flavors that some guests do not appreciate. It also helps to remove some of the toxins that are a concern with bluefish, as they tend to aggregate just under the skin.

Ingredients you will need

Bluefish

Cherries

Orange

Apple

Fruit

Peach

Pecans

Fish

Meat

Equipment you will use

Grill

Reprinted with permission from Where There's Smoke: Simple, Sustainable, Delicious Grilling by Barton Seaver. Copyright © 2013 by Barton Seaver. Photography by Katie Stoop. Published by Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

Equipment

Grill

Ingredients

Servings:

567grams

skin-on bluefish fillet, soaked in Fish Brine 1Tbsp

extra-virgin olive oil 1

Finely shredded zest of orange

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.