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Chip’s Grilled Bluefish: A Cape Cod Classic

The tang of salt air, the cries of gulls overhead, and the unmistakable aroma of grilling fish – these are the sensory memories that flood back to me whenever I think of summers spent on Cape Cod. My grandfather, a seasoned fisherman himself, always said that the best way to cook bluefish was simply and quickly, letting the fresh, robust flavor of the fish shine through. While he favored a simple pan-fry, this recipe, passed down from a friend of my son Chip, adds a creamy, smoky dimension that elevates the bluefish experience to new heights. This is more than just a recipe; it’s a taste of summer, a celebration of the sea, and a delicious memory waiting to be made.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2-3
Dietary Type: Pescatarian

Ingredients

1 lb bluefish fillet, with the skin on
¾ cup Hellman’s mayonnaise, or other good brand, not fat free
1-2 large onions, cut into ¼ to ½ inch slices
2 teaspoons fresh lemon juice, to taste
Pepper
Old Bay Seasoning or Cajun seasoning (optional)

Equipment Needed

Aluminum foil
Grill
Sharp knife or two-tined fork
Large spatula

Instructions

Begin by preheating your grill to medium-high heat, aiming for a temperature range of about 350-375°F (175-190°C). This ensures the fish cooks quickly and evenly.
Next, prepare your bluefish fillet. Lay the pieces, skin side down, on a large sheet of UNGREASED aluminum foil. Ensure the foil is large enough to completely enclose the fish, creating a sealed package with room for steam to circulate.
Generously spread the mayonnaise over the top of the fish. Don’t be shy! It should be a thick layer, almost like frosting a cake. If necessary, add more mayonnaise to achieve a generous coating. The mayonnaise will completely disappear during cooking, leaving behind a rich, savory flavor.
Arrange the onion slices on top of the mayonnaise, creating several layers. The onions will soften and sweeten as they grill, complementing the richness of the fish.
Sprinkle the bluefish and onions with pepper. Now is the time to add your optional seasonings. A sprinkle of Old Bay Seasoning adds a classic Cape Cod flavor, while Cajun seasoning provides a spicier kick.
Drizzle the lemon juice over the top of the seasoned fish and onions. The lemon juice adds a bright, citrusy note that balances the richness of the mayonnaise.
Carefully bring the edges of the aluminum foil together and fold them to create a tight seal lengthwise over the fish. Then, fold in the ends of the foil to create a completely sealed package, leaving some air space on top of the fish to allow for steaming.
Place the foil package containing the bluefish onto the preheated grill. Close the grill cover.
Grill for approximately 15 minutes, depending on the thickness of the fillet. Remember, you want the fish to be just barely done.
After 15 minutes, carefully open the foil package to check for doneness. The fish is done when it is opaque and flakes easily with a fork. Be careful of the steam when opening the foil.
Leaving the foil wide open, use a sharp knife or two-tined fork to make several holes in the bottom of the foil. Without disturbing the fish too much, make a few holes right through the fish and through the foil. This allows the juices and mayonnaise to drip through.
Close the cover to the grill and allow the juices and mayonnaise to drip through the foil onto the fire. This process will generate a lot of smoke, which will impart a delicious, delicate smoked flavor to the bluefish.
After a few minutes of “smoking,” remove the foil and fish from the grill. Carefully slide the fish off the grill onto a platter, or lift it, foil and all, being careful not to break it.
Using a large spatula, gently slide the bluefish off the foil onto a serving plate. The skin of the fish will likely stick to the foil.
Serve immediately and enjoy!

Expert Tips & Tricks

For a richer flavor, use full-fat mayonnaise. The fat content helps the mayonnaise melt into the fish, creating a creamy sauce.
Don’t overcook the fish! Bluefish dries out quickly, so it’s best to err on the side of undercooking rather than overcooking.
If you don’t have a grill, you can bake this dish in the oven at 375°F (190°C) for about 20-25 minutes, or until the fish is cooked through.
To easily clean the grill grates after the smoking process, turn the heat up to high for a few minutes to burn off any residue.
Experiment with different seasonings. Garlic powder, smoked paprika, or even a pinch of chili flakes can add interesting flavor dimensions.

Serving & Storage Suggestions

Serve Chip’s Grilled Bluefish immediately after cooking for the best flavor and texture. This dish pairs well with simple sides such as grilled vegetables (asparagus, zucchini, bell peppers), a fresh green salad, or steamed rice.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until heated through. Be careful not to overcook the fish when reheating.

Do not leave at room temperature for more than 2 hours. Freezing is not recommended as it will change the texture of the fish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	735 kcal	N/A
Total Fat	42g	64%
Saturated Fat	7g	35%
Cholesterol	195mg	65%
Sodium	804mg	33%
Total Carbohydrate	28g	9%
Dietary Fiber	1g	5%
Sugars	9g	N/A
Protein	60g	119%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Other Fish: While bluefish is the star of this recipe, you can substitute other types of fish, such as mackerel, tuna, or salmon. Adjust cooking time accordingly based on the thickness of the fillet.
Herb Infusion: Infuse the mayonnaise with fresh herbs like dill, parsley, or thyme for an added layer of flavor.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the mayonnaise for a spicy twist.
Garlic Lovers: Incorporate minced garlic into the mayonnaise for a pungent flavor boost.
Citrus Zest: Add lemon or lime zest to the mayonnaise for a brighter, more aromatic flavor.

FAQs (Frequently Asked Questions)

Q: Why use mayonnaise on fish? Does it really disappear?

A: The mayonnaise creates a moist, flavorful coating that prevents the fish from drying out during grilling. Yes, it completely disappears during cooking, leaving behind a subtle richness.

Q: Can I use low-fat mayonnaise?

A: While you can use low-fat mayonnaise, the full-fat version provides a richer flavor and helps keep the fish moist. The fat is essential for the creamy texture.

Q: What if I don’t have Old Bay or Cajun seasoning?

A: Feel free to use other seasoning blends you enjoy, or simply season with salt, pepper, and garlic powder. The goal is to enhance the natural flavor of the bluefish.

Q: How do I prevent the fish from sticking to the foil?

A: Ensuring the foil is ungreased can help. It is also important to let the fish cook properly and develop a slight crust before trying to remove it from the foil, or use heavy-duty foil. However, the skin often sticks; that’s normal.

Q: How do I know when the fish is done?

A: The fish is done when it’s opaque and flakes easily with a fork. Avoid overcooking it, as it will become dry. It should reach an internal temperature of 145°F (63°C).

Final Thoughts

Chip’s Grilled Bluefish is more than just a recipe; it’s an invitation to savor the flavors of the sea, embrace the simplicity of outdoor cooking, and create lasting memories with loved ones. Don’t be intimidated by the mayonnaise—trust the process and prepare to be amazed by the delicious results. Gather your ingredients, fire up the grill, and get ready to experience a taste of Cape Cod summer, right in your own backyard. And please, let me know how it turns out! What did you serve it with? Any tweaks or seasoning choices you loved? I’d love to hear about it!

Chip’s Grilled Bluefish Recipe