Bluefish Salad

Bluefish are present in the Gulf of Mexico throughout the year and found off the Atlantic coast of Florida during the winter months before migrating as far north to Nova Scotia. They are also found world wide with various names. Ranging upwards of forty pounds, Bluefish are voracious, predatory fish and are the only fish in this class known to kill for the sake of killing. To land one is pretty easy as they will strike at just about anything especially when they are in a feeding frenzy. Bluefish are somewhat oily and strong flavored, much like Swordfish, Pompano, Tuna and King Mackerel. Unlike many fish, bluefish needs to be bled or gutted right after the catch and iced down immediately. The outer darker flesh is often discarded while the lighter blue-gray flesh is the best and much milder in taste. This is the meat that is used in the recipe below. Enjoy!

Bluefish Salad
about 6 servings
2 pounds Bluefish fillets or another fish like Tuna, King Mackerel, Swordfish, Shark or Florida Mahi-Mahi
1/4 cup orange juice
3 tablespoons lemon juice
1/4 cup chopped green onions
2 teaspoons fresh chopped cilantro
1/4 cup olive oil
1 tablespoon fresh chervil or 1 teaspoon dried
3 tablespoons wine vinegar
1/2 teaspoon salt
2 tablespoons capers
1/2 teaspoon white pepper
3 garlic cloves, minced
1 cup fresh corn kernels or canned
2 medium tomatoes, chopped
Mixed tender salad greens
    Cut fish into 1-inch pieces, toss in a bowl with the orange and lemon juice. Let set for 15 minutes. Arrange on a baking pan and broil 5 to 6 inches from heat for 3 to 5 minutes until it flakes easily.

    Remove from heat and transfer to a cool plate. Set aside.

    Combine remaining ingredients, except tomatoes and salad greens and place in a flat-bottom container with a lid. Place fish in a single layer in marinade and close lid tightly. Chill two hours.

    Strain off marinade liquid. Mix the tomatoes and salad greens together and gently fold in the fish mixture. Serve with toasted bread points or a crusty bread.


    1. Wonderful, healthy salad with lots of colour. Just looking at it tells me this is very nutritious.

    2. Great looking recipe. This past summer I made some outstanding Bluefish cakes with fish we caught in N.C.

    3. I've never though of using blue gish in a salad. This sounds delicious as do the other recipes I've been able to peruse. I really like you blog and will visit often. Have a great day.

    4. Looks colourful, refreshing, healthy and delicious! This is what I like about a dish...catch my eyes first. I'm smiling :D

    5. Interesting about the bluefish. I've never heard of it. The recipe with the capers and all sounds great but, I'd have to leave out the cilantro. I would imagine parsley would work. It makes a beautiful salad! Thanks!

    6. That is one tasty and delightfully presented salad. I would fork that one down toute suite.


    7. I second what Chef Ryan said! Toute suite bien sur! That's so interesting that they kill just for the sake of it. I thought only humans did that.

    8. oh wow, we catch these all the time, tried to cook it and failed, he hated I have a real recipe to make this taste awesome. I only tried to fry this and it wasnt too good, oily and very fishy. Now I know why, will give this another try and stop throwing them back. Thank for this recipe, amazing I had no idea, to only eats parts of this fish, your amazing on knowledge thanks again!

    9. That is so fresh looking. And I like the addition of capers. YUM!

    10. Oh what a great salad recipe! Looks yummy!


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