Grilled Fish with Oregano, Chile, and Olive Oil
Region: Italy
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed

If there is one thing I miss since I moved to California, it’s bluefish which we can’t get here.  Bluefish is a strong dark-fleshed fish that is excellent grilled over a hot fire for a few minutes.  When the "blues are running” they're great with a plate of linguine.  Save any leftover grilled bluefish to make a nice next-day appetizer of bluefish and green beans dressed with a little olive oil and salt. If bluefish is not available you can use mackerel, bonito, yellowtail, or California halibut.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 30 minutes

1/2 cup extra-virgin olive oil

3 garlic cloves, mashed to a paste in a mortar

4 tablespoons finely chopped fresh oregano leaves or 1 tablespoon dried oregano

1 dried red chile, crumbled

Salt and freshly ground black pepper to taste

1 1/2 pound bluefish or bonito fillets (about 3/4 inch thick)

1. Prepare a hot charcoal fire or preheat the gas grill on high for 15 minutes.

2. Lightly brush the grill with some olive oil. Stir together the remaining olive oil, garlic, oregano, chile, salt, and pepper. Coat the bluefish with this mixture and lay skin side down on the grill.

3. Grill for 5 to 6 minutes while basting occasionally. Carefully flip the fish with a spatula and grill another 5 to 6 minutes, basting some more. Remove to a platter and serve.

Variation: 

Note: 

if you serve the bluefish on top of plain linguine pour the marinade on top.

Posted: 01/02/2007