This mild and flaky baked bluefish recipes turns a sometimes off-putting fish into a subtle, flavorful main course everyone will be dying for seconds of! Topped with Dijon mustard and mayo before baking under the broiler, the bluefish is then doused in crunchy thyme and garlic flecked breadcrumbs. It’s a recipe my family has been making for decades on Martha’s Vineyard in summertime!
There’s an on-going shtick in my family around my dad’s hatred of bluefish. Every summer, when I make my pilgrimage to Martha’s Vineyard, my mom asks me what I want for dinner on my first night back. “How about bluefish?” I suggest. To which she replies, with a sigh: “well, you know your father.”
Many years ago, my dad developed a bias against bluefish. But probably as a result of a bad experience in a restaurant, he found it to be too oily and fishy. And yes, the darker bottom bits—the kind you’ll experience on a salmon fillet to a lesser extent—didn’t thrill him either.
Only, that was then and, thanks to this baked bluefish recipe, this is now.
The summer shtick continues like this: Because I’m a brat, my mom makes the bluefish. Somewhere around the third bite, my dad will say that it’s actually really good. And proceed to clean his plate.
This happens every single summer. Wash, rinse, repeat.
A few years ago, I would get exasperated by being stuck in some sort of perpetual seafood Groundhog’s Day. But now, instead of screaming I feel like I’m taking CRAZY PILLS—for the love of God, he likes bluefish!, I just play my part, knowing that now if I insist and get my way, at least everyone will end up happy in the end.
For all of her irrational insistence that my dad hates bluefish, my mother and I have always been on the same page that anyone who hates bluefish is, in fact, the crazy one.
Since it’s one of the most populated species in Atlantic waters during the summer season, and therefore, one of the most affordable options at the market, bluefish gets tucked into island menus in a variety of different ways.
Charlie and I have our own tradition of picking up a tub of bluefish pate—a fancy label for what is essentially a block of cream cheese with smoked fish mixed in—and eating it on the deck at sunset with a bottle of wine (that is, if I’m not making my famous smoked salmon dip). Or we’ll buy a whole block of smoked bluefish and flake it into our morning potato hash and use it to top a simple avocado toast. But my favorite way to eat it is, of course, my mother’s way.
And if you believe the above shtick, then you know that this baked bluefish recipe can make a bluefish lover out of anyone.
Bluefish cooking tipsThe bluefish cooking technique is simple and only requires three ingredients—the same ingredients you’ll find in the majority of my mother’s cooking: mayo and good Dijon mustard. Combine these two in a mixing bowl and slather them over the top of the fish. For the lazier among us, you can simply brush them on one by one. The condiment-coated fish then gets set under the broiler, and within just a few minutes, dark spots form and the meat beneath becomes incredibly juicy and tender.
I’ve tried this technique on striped bass and it works just as well. For the mayo-phobes, I’ll also note that it tastes great with just Dijon. In fact, for this baked bluefish recipe, you might benefit from a little extra pep in that fishie’s step. For the record, Dijon also works magic in this baked striped bass recipe.
Since I’ve been sharing a ton of sustainable seafood recipes on the blog, I really wanted to post this easy technique with you in a slightly gussied up version of my mother’s baked bluefish.
How to serve this baked bluefishTo make it a complete meal, I serve my baked bluefish over a simple bed of roasted potatoes, kale and anchovies, and to make the fish even more festive, I topped the whole thing with a crispy, garlicky pangritata.
For those of you who don’t know the magic that is pangritata, it’s essentially poor man’s Parmesan. Back in the day when money was tight in the old country, Italian peasants would fry up coarsely chopped bread crumbs with other cheap staples –garlic, herbs – and serve them over pasta instead of grated cheese. It sounds fancier than it is, and cooks up in the same time it takes to broil the fish: just a few minutes. If you’re Paleo, try swapping the gluten-free breadcrumbs for ground nuts!
What about bluefish and mercury?Given our summer cravings, my mom and I were both bummed to learn that bluefish is on the higher side of the spectrum for mercury—not as bad as tuna and swordfish, but still one to watch out for if you’re pregnant. I also came across this interesting article in my research that the mercury issue in bluefish is getting better.
Luckily, the recommendation is to eat no more than a few servings a month, which shouldn’t be a problem for most people, and given my dad’s perceived preferences, not one for us either. So that said, I would encourage you to give bluefish a try at least once! It’s incredibly delicious, and one of the most affordable options around.
Plus, the oily dark meat means it’s very high in omega-3 fatty acids. And you get even more of those bad boys with the addition of anchovies! If you’re worried just but smaller bluefish fillets – the smaller a fish, the less mercury it tends to contain.
More fantastic gluten-free fish recipes:* Sheet Pan Cod * Ahi Tuna Burgers * BBQ Baked Salmon * Sheet Pan Halibut * Baked Striped Bass
Are there any types of fish you’ve been wanting to try but don’t have a go-to recipe for? I’m officially taking requests.
With health and hedonism,
Phoebe
Print10-Minute Baked Bluefish with Crunchy CrumbsThis mild and flaky baked bluefish recipe turns a sometimes off-putting fish into a subtle, flavorful main course everyone will be dying for seconds of! Topped with Dijon mustard and mayo before baking under the broiler, the bluefish is then doused in crunchy thyme and garlic flecked breadcrumbs. It's a recipe my family has been making for decades on Martha's Vineyard in summertime! The baked bluefish recipe within this larger, complete meal couldn’t be simpler. All you need are three ingredients, and the whole thing cooks in less than 5 minutes. But the other elements are easy as well and make for a perfect well-rounded healthy dinner. Roast some potatoes, make your kale, and toast the breadcrumbs. Right before you’re ready to eat, throw the fish under the broiler. It’s elegant enough to entertain with – just serve the fish on a large platter and garnish with lemon wedges and fresh thyme.Course Main CourseCuisine American, MediterraneanDiet Gluten Free, Low LactoseKeyword fishPrep Time 5 minutes minutesCook Time 5 minutes minutesTotal Time 10 minutes minutesServings 4Author Phoebe LapineIngredientsfor the bluefish (three ingredients, promise!) 1 1/2 pounds bluefish fillets * 1 tablespoon mayo * 1 tablespoon mustard for the breadcrumbs Olive oil * 2 garlic cloves minced * 1 teaspoon fresh thyme leaves optional * 1/3 cup fresh breadcrumbs (from gluten-free bread if GF) Instructions* Preheat the boiler. * Rinse the bluefish and pat dry with a paper towel. Arrange in a large cast iron skillet, sheet pan, or alternatively, on a roasting pan. * In a small mixing bowl, combine the mayonnaise and Dijon. Slather the fish with the mustard mixture until it's coated with a thin layer. * Transfer to the oven and bake under the broiler for 4 to 5 minutes, or until the mustard mixture has begun to brown in spots and the fish is cooked through. * While the bluefish bakes, in a small skillet, heat 1 tablespoon olive oil. Sauté the breadcrumbs, garlic and thyme leaves (if using) over medium-high heat until crispy and very fragrant, about 2 minutes. * Right before you're ready to serve, top the baked bluefish with the toasted garlicky breadcrumbs (pangritata). NutritionServing: 4g