Sunday, June 7, 2009

Grilled Bluefish with Lemon Dijon Dill Sauce

How much do you think I loved the Kitchen Genius when he brought that fabulous bluefish home?

And then he brought home twice the pleasure a few nights later. Oh yeah!

The bluefish proved to be the perfect ingredient to finally post about the wonderful fresh frozen herbs that Matt from Daregal Gourmet sent me a few months ago. (Click on the link and enter the Daregal sweepstakes to win some yourself!) Matt sent me six different herbs or herb blends to try and I cannot recommend them highly enough.

Fresh herbs are so far superior to dry, but even if you have an herb garden (which I do), it’s really hard to use fresh herbs in the winter unless you pay a fortune at the grocery store. Daregal’s herbs are already chopped and so easy to use that I’m still using them even though my herb garden is going strong.

I’ve never had much luck growing dill so I don’t even try any more. Daregal’s chopped dill was perfect for the sauce I made to baste the bluefish. A lot of people aren’t big fans of bluefish, but we love it. It is a meaty fish with a slightly stronger flavor than striped bass.

One of the best ways to cook it is to slather it in mayonnaise and throw it on the grill. We decided to make a sauce with mayo, Dijon mustard, lemon and dill. We coated our filets with the sauce, put them in a fish basket and grilled them. I saved some of the sauce to drizzle over the top when the fish was done.

Some grilled vegetables (rubbed with olive oil and Daregal Grilling Blend) and a simple salad of sliced tomatoes and fresh mozzarella drizzled with extra virgin olive oil and some Daregal chopped basil made the perfect accompaniment to our meal.

The Recipe:

Grilled Bluefish with Lemon Dijon Dill Sauce
Serves 4

2 pounds bluefish fillets
3/4 cup mayonnaise
1 tablespoon fresh squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons Daregal chopped dill
Salt and pepper to taste

Cut the bluefish into four servings. Mix remaining ingredients and coat both sides of bluefish with sauce, reserving 1/4 cup. Place fish in wire grill baskets and grill over medium high heat for five minutes per side or until fish flakes easily. Drizzle fish with remaining sauce and serve.

For a printable recipe click here


Mayberry Magpie said...

Wow! Those are some big fish. I have to admit, I'm intimidated. I've never cooked fish that didn't come frozen out of a package. Your plate of mozzerella and tomatoes looks dreamy. I could make a meal out of that with a loaf of bread.

Thanks for stopping by Mayberry Magpie. My chicken pomodoro was good, but a little different than yours and most the recipes I found. My sauce was really light, which I like, but I had in my head it would turn out more creamy like yours. (I should have known, though, so I only used a tiny bit of creme.) Now I'm on a mission to perfect a lemon creme sauce for angel hair pasta.

Michele said...

How fantastic are those Daregal herbs?! I absolutely love, love them!

By the way...just for you...I should have a subscribe by e-mail button on the blog again this week. I really should teach you how to use RSS. :-)

Donna-FFW said...

What an absolutely gorgeous dinner! The sauce sounds perfect and your salad totally delicious!

Christo Gonzales said...

deeeeeeeluxe. thats all I got!

noble pig said...

That is quite the catch! It's as fresh as you can get.

Heather said...

ohhh, holy yum!! those fish are huge - i'm totally impressed!! the dijon sauce sounds so good!

Robin Sue said...

I haven't seen beautiful fresh fish like that in years when we lived on the Jersey shore. I am so jealous!!

Karen said...

Great catch, Kitchen Genius!! The cooked fish looks perfect and it sounds like a really nice sauce. Love a caprese salad, too :)

Lo said...

Now, that's great eating. Fresh fish, fresh herbs. I don't think it gets much better than that!

Reeni said...

How cool!!! Does the kitchen genius clean those for you too? That would be sweet - I don't like that job!The sauce sounds just divine and so delicious with the grilled veggies and mozzarella salad!!

Alicia Foodycat said...

That looks really lovely! I really want to try barbecuing some fish this year.

Sophie said...

Wow! Those fish are quite the catch. What a fresh summery feast :)!

DianeN said...

I was just "gifted" with a beautiful bluefish by my neighbor and found your blog when I looked for how to grill it. I tried your recipe and there wasn't a scrap left over. I grilled some corn on the cob and we had mozzarella and tomato salad with fresh basil.

I look forward to more great ideas from your blog.

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