Grilled Bosphorus Bluefish with Fresh Arugula Salad
Authentic grilled Bosphorus bluefish (lüfer) cooked over glowing coals to lock in its rich omega-3 oils and succulent white flakes, served with peppery arugula and red onions.
Ingredients
Ingredients
Step-by-Step Method
Prep the Fish
Clean and descale the bluefish. Rinse with cold water and pat completely dry with paper towels. Make two shallow diagonal slashes on each side.
Season
Rub the fish inside and out with extra virgin olive oil, coarsely ground black pepper, and rock salt. Rest at room temperature for 15 minutes.
Preheat Grill
Preheat your charcoal grill or cast iron grill pan over medium-high heat. Lightly brush the grates with oil.
Grill
Place the fish on the hot grill. Cook for 6-7 minutes per side until the skin is blistered and crisp, and the flesh turns opaque and flaky.
Toss Arugula Salad
Tear washed crisp arugula leaves. Toss with thinly sliced red onions, a drizzle of olive oil, fresh lemon juice, and a pinch of salt.
Plate and Serve
Transfer the hot grilled bluefish onto serving platters beside the fresh arugula salad. Serve immediately with lemon wedges.
Chef's Tips & Tricks
Bluefish is naturally oily and succulent; brush with extra virgin olive oil and season with sea salt right before grilling. Cook 6-7 minutes per side over medium-high heat until the skin blisters.