First things first:  We’ve run into a significant problem at my house, which is forcing me to spend what little free time I have engaged in other priorities. So, my ability to come up with new and exciting recipes is going to be limited for the foreseeable future. 

That being said, even though this is a simple recipe, it is something that everyone should try at least once.

A caveat before we get started:  Bluefish is not like any other fish you’ve ever had.  Most other types of fish have a single, consistent, texture.  Bluefish have two distinct layers: a top layer that is light and flaky, and a bottom layer that is dark and moist and a wee bit chewy. It’s not quite an acquired taste, but having fish with multiple textures does take a little getting used to.

Here’s what you’ll need:

Fresh Bluefish Fillets

Lime Infused Olive Oil

Greektown Mediterranean Seasoning from The Spice House

The morning of the day you plan to eat the fish, place it in a Ziploc bag with enough of the olive oil to coat it throughout.  Let the fish sit in the oil in the fridge until you’re ready to cook it.

Heat your grill to a medium heat, then place the bluefish on the grill and season.

It’s important to never overcook any fish, but it’s particularly important to pay attention to the bluefish because of its unique texture. Turn it after five minutes, and then give it another five and you should be good to go.

Serve the bluefish with side dishes of your choice.  I went with pasta with our homemade pesto from our garden.