Ingredients:

  • 2 lbs fresh bluefish fillets, skin-on and scaled
  • 2 tbsp extra virgin olive oil for brushing the grill
  • 1/4 cup extra virgin olive oil for marinade
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tbsp lime juice, freshly squeezed
  • 1 tsp lemon zest
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano or thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 handful fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Pat the bluefish fillets extremely dry using paper towels to ensure a good sear. If the fillets are very thick, score the skin lightly with a sharp knife.
  2. In a small bowl, whisk together 1/4 cup olive oil, lemon juice, lime juice, zest, minced garlic, smoked paprika, oregano (or thyme), salt, and pepper.
  3. Place the fish in a shallow dish and pour the marinade over it. Let it sit for 15–20 minutes. Do not exceed this time as the acid will begin to break down the delicate fish proteins.
  4. Preheat your grill to high heat (400°F–450°F / 200°C–230°C). Once hot, scrub the grates thoroughly with a grill brush.
  5. Using tongs and a folded paper towel dipped in the 2 tbsp of olive oil, wipe the grill grates 3–4 times to create a non-stick surface.
  6. Place the fillets on the grill flesh-side down first at a 45-degree angle. Close the lid and cook undisturbed for 4–5 minutes until the fish releases easily from the grates.
  7. Carefully flip the fish to the skin side using a wide metal fish spatula.
  8. Cook for another 3–5 minutes until the internal temperature reaches 140°F (60°C) and the flesh is opaque.
  9. Remove the fish from the grill and let it rest on a warm platter for 3 minutes. Garnish with fresh parsley and lemon wedges before serving.