|
The striker will fillet your catch (remind him about the cheeks, which are delicious). Many people feel that bluefish are strong tasting and oily. If you only use bluefish 5 pounds or less and prepare them while they are fresh (same day caught or, at the latest, the day after caught), you will be pleasantly surprised. We grill the majority of our bluefish. Since bluefish tend to fall apart as you cook them, we recommend that your place your fillets in a wire basket (same as you would use to cook several hamburger patties at
same time). With this arrangement, you will be able to easily turn your fillets as you cook them. As the fillets are cooking we baste them with a sauce made from melted butter, lemon juice, and parsley. When a fork easily goes through the fillet, your fish is done. DO NOT OVERCOOK.
|