Fennel and Orange Bluefish Grilled With Tomatoes, Potatoes and Fennel
Updated March 2, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4medium-size red potatoes
- 2fennel bulbs, trimmed and halved lengthwise
- 1bluefish fillet (about 1½ pounds)
- 1teaspoon roasted garlic oil
- 1teaspoon grated orange zest
- 2teaspoons crushed fennel seeds
- 1teaspoon black mustard seeds
- ½teaspoon salt
- Freshly ground pepper to taste
- 2large tomatoes, halved horizontally
Nutritional analysis per serving (4 servings)
431 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 41 grams protein; 497 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start a charcoal grill. Meanwhile, bring a large pot of water to the boil. Add the potatoes and cook for 15 minutes. Add the fennel and cook for 5 minutes longer. Drain. Cut the potatoes in half.
- Step 2
Rub the flesh of the bluefish with the garlic oil. Sprinkle with the orange zest, then the fennel seeds, mustard seeds, ½ teaspoon salt and pepper to taste. Let the coals burn down so that the fire is quite low.
- Step 3
Place the fish on the grill, skin side down. Place the potatoes, fennel and tomatoes on the grill, cut side down. Cover the grill and cook for 25 minutes, or until the fish is cooked through and the vegetables are tender.
- Step 4
Cut the fish in half lengthwise. Cut again crosswise, making roughly equal pieces. Place 1 piece of fish, ½ tomato, 1 piece of fennel and 2 pieces of potato on each of 4 plates and serve immediately.
Private Notes
Comments
This is an absolutely perfect summer recipe. I think this is about the best way to prepare bluefish that I’ve come across. I feel honored to be the first person to review it. The pairing of fennel and bluefish is divine, with a fresh garden tomato and the potatoes pull together a perfect balance. The grilling time was spot on. If you have a temperature gauge on your grill, 350° F for 25 minutes over indirect heat cooks to perfection. Needs a little squeeze of lemon.
This was a lovely spring dinner. For two of us we grilled two small bluefish fillets rubbed with the oil and spices, each fillet in a piece of foil. Simultaneously, we grilled four smallish pre-boiled potatoes with the fennel and two tomatoes. The finished dish was flavorful and beautiful. Highly recommended.