Grilled Bluefish with Pepper and Eggplant Recipe

Serves/Makes: 4


  • 4 bluefish fillets (about 6 ounces each)
  • 1/2 eggplant, trimmed and cut into 1/2 slices
  • 2 cloves garlic, minced
  • 1/4 cup Mint, minced
  • 1 large red Bell pepper, cored, seeded and quartered
  • 1/2 cup olive oil
  • Salt and black pepper to taste
How to cook Grilled Bluefish with Pepper and Eggplant:
  • Preheat outdoor grill.
  • Combine olive oil, mint and garlic
  • Brush on eggplant slices and bell pepper.
  • Grill until tender (6-8 minutes), turning a few times.
  • Set aside to cool.
  • Brush oil mixture over bluefish fillets.
  • Season with salt and pepper.
  • Grill until just opaque through (8-12 minutes), turning bluefish fillets once.
  • Meanwhile, cut eggplant and bell pepper into strips and put in bowl.
  • Drizzle remaining oil mixture over.
  • Season with salt and pepper and mix well.
  • Arrange the Grilled Bluefish on plates, spoon eggplant salad alongside and serve.


Bluefish is a fatty, fine-textured fish, ranging from white to silver in color. Remove the dark, oily strip that runs down its center before cooking to avoid a fishy taste.

This recipe for Grilled Bluefish with Pepper and Eggplant serves/makes: 4

The Grilled Bluefish with Pepper and Eggplant recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Bluefish (more Bluefish recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)

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