Grilled Whole Bluefish with Charred Corn & Yogurt Dressing and Peach Tomato Salad

This recipe is inspired by those amazing summer moments where everyone is gathered around the grill waiting to eat, excited to be outside and among friends. Rich fatty bluefish along with sweet and tangy stone fruit is one of my favorite combinations. This recipe serves two but doubles easily for a larger group (or bigger fish).

By | June 06, 2019

Ingredients

SERVINGS: 2 Serving(s)
Charred Corn and Yogurt Dressing
  • 2 cups Greek-style yogurt
  • 1 tablespoon olive oil, plus more for oiling grill grates
  • 2 jalapeño peppers, seeded and minced (about ⅓ cup)
  • ¼ cup fresh-squeezed lemon juice
  • 1 teaspoon chili powder
  • ½ cup chopped cilantro, plus more for garnish
  • ¼ cup fresh chopped dill, plus more for garnish
  • ½ cup thinly sliced scallions or chives
  • Freshly ground black pepper
  • Kosher salt
  • 2 ears fresh sweet corn, shucked and cleaned
Bluefish
  • 2–3 pounds whole bluefish, scaled and gutted (have your fishmonger do this for you!)
  • (We suggest 1–1½ pounds whole fish per person)
  • 2 tablespoons mayo (we like Kewpie brand Japanese mayo)
Peach and Tomato Salad
  • 2 peaches or your favorite stone fruit, cut into bite-size pieces (approximately 1½ cups)
  • 2 heirloom tomatoes, cut into bite-size pieces (approximately 1½ cups)
  • 2 cups arugula or other salad greens, washed and dried
  • 1½ teaspoons freshly squeezed lemon juice
  • 3 tablespoons good quality extra-virgin olive oil

Preparation

Preheat gas grill to medium-high heat or prepare coals, spreading them across ⅔ of the grill. While grill is warming, prepare the dressing: In a medium bowl, whip yogurt until slightly fluffy. Add olive oil, jalapeños, lemon juice, chili powder, cilantro, dill, scallions, 1 teaspoon black pepper and 2 teaspoons salt.

Lightly oil both corn and grill grates. Sprinkle corn with salt and pepper and place on the grill. Grill corn until nicely charred and cooked, about 4 to 6 minutes, turning frequently. Remove from grill and let cool. Cut grilled corn off the cob, roughly chop and add to yogurt mixture and stir until well combined. Set aside.

Next, prepare the bluefish. If using a gas grill, lower the temperature on 1 side. Pat fish dry with a paper towel. Coat exterior of fish with mayo and sprinkle lightly with salt inside and out. Place fish over coals or hot side of grill and cook for 8 to 10 minutes. Using a spatula and tongs, "hug" fish and carefully roll onto the opposite side. Cook an additional 10 to 12 minutes. If fish is charring too quickly, carefully move to the cooler side of the grill and place cover over the grill to finish cooking. Fish is done when internal temperature reaches 140– 145°F or when fish flakes apart easily and the flesh has turned from translucent to opaque.

While the bluefish cooks, prepare the salad. Place peaches and tomatoes in a large bowl, toss with 2 teaspoons salt and 1 teaspoon pepper and let rest 5 to 7 minutes. To the same bowl, add arugula, lemon juice and olive oil and toss until thoroughly combined. Taste for salt, adding more as needed.

To serve, spread salad over a platter large enough to accommodate the fish. Place fish atop the salad. Garnish with dill and cilantro and finish with a dollop of the charred corn yogurt, and serve more on the side.

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Ingredients

SERVINGS: 2 Serving(s)
Charred Corn and Yogurt Dressing
  • 2 cups Greek-style yogurt
  • 1 tablespoon olive oil, plus more for oiling grill grates
  • 2 jalapeño peppers, seeded and minced (about ⅓ cup)
  • ¼ cup fresh-squeezed lemon juice
  • 1 teaspoon chili powder
  • ½ cup chopped cilantro, plus more for garnish
  • ¼ cup fresh chopped dill, plus more for garnish
  • ½ cup thinly sliced scallions or chives
  • Freshly ground black pepper
  • Kosher salt
  • 2 ears fresh sweet corn, shucked and cleaned
Bluefish
  • 2–3 pounds whole bluefish, scaled and gutted (have your fishmonger do this for you!)
  • (We suggest 1–1½ pounds whole fish per person)
  • 2 tablespoons mayo (we like Kewpie brand Japanese mayo)
Peach and Tomato Salad
  • 2 peaches or your favorite stone fruit, cut into bite-size pieces (approximately 1½ cups)
  • 2 heirloom tomatoes, cut into bite-size pieces (approximately 1½ cups)
  • 2 cups arugula or other salad greens, washed and dried
  • 1½ teaspoons freshly squeezed lemon juice
  • 3 tablespoons good quality extra-virgin olive oil
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