Name: Fennel and Orange Grilled Bluefish with Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 680 g bluefish fillet; 4 potatoes; 2 fennel; 2 tomato; 5 ml roasted garlic oil; 5 ml orange zest; 12 g fennel seeds; 6 g black mustard seeds; 2 g salt; 1 g black pepper

Equipment

Charcoal grill

or Gas grill

Large pot

Grill tongs

Chef's knife

Ingredients

4 servings

Main Components

680 g bluefish fillet, whole fillet
4 potatoes
2 fennel, trimmed and halved lengthwise
2 tomato, halved horizontally

Seasoning

5 ml roasted garlic oil
5 ml orange zest, grated
12 g fennel seeds, crushed
6 g black mustard seeds
2 g salt
1 g black pepper, freshly ground

Nutrition (per serving)

367

Calories

40g

Protein

30g

Carbs

10g

Fat

Fiber

Sugar

368mg

Sodium

Method

Preheat the charcoal grill until the coals are ash-covered and provide low, steady heat.

Bring a large pot of salted water to a boil.

Add the potatoes to the boiling water and cook for 15 minutes.

15m

Place the fennel halves into the same pot and boil for an additional 5 minutes.

Drain the vegetables. Slice the boiled potatoes in half.

Coat the flesh side of the bluefish fillet with the roasted garlic oil.

Season the fish evenly with orange zest, crushed fennel seeds, mustard seeds, salt, and black pepper.

Place the fish on the grill skin-side down. Arrange the potatoes, fennel, and tomatoes (cut-side down) around the fish.

Cover the grill and cook for 25 minutes or until the fish reaches an internal temperature of 63°C (145°F).

25mLook for: Fish is opaque and flakes easily; vegetables are tender with grill marks.Feel: Fish is firm to the touch.

Remove the fish and vegetables. Cut the fillet into four portions and serve immediately.

Chef's Notes

Bluefish can have a strong flavor; ensure it's very fresh. If you prefer a milder taste, you can briefly soak the fillet in milk for 30 minutes before rinsing and patting dry.
For perfectly charred vegetables, ensure your grill is hot enough before placing them down. Don't overcrowd the grill, allowing heat to circulate for even cooking and charring.
Par-boiling the potatoes and fennel ensures they cook through on the grill without the fish overcooking. Slice them to about 1-inch thickness for optimal grilling.
The combination of fennel and mustard seeds provides a unique aromatic punch. Toasting the seeds briefly before crushing can enhance their fragrance.
When grilling fish, resist the urge to move it too much. Let it develop a nice sear on the skin side before attempting to flip, which helps prevent sticking and breakage.