Chip's Grilled Bluefish

"Nothing like fresh caught Blues on a Cape Cod summer day. This recipe comes from our son Chip who loves to fish, he says it comes from someone at his work who is Portuguese. It would work with other types of fish too but Bluefish is the best. Don't worry about the mayonnaise, it will completely disappear. It's easy to prepare and best of all, easy to clean up."
photo by ken  cooks photo by ken  cooks
photo by ken cooks
Ready In:


  • 1 lb bluefish fillet, with the skin on
  • 34 cup Hellman's mayonnaise, or other good brand,not fat free
  • 1 -2 large onion, cut into 1/4 to 1/2 inch slices
  • 2 teaspoons fresh lemon juice, to taste
  • pepper
  • Old Bay Seasoning or cajun seasoning (optional)


  • Preheat Grill.
  • Lay pieces of Bluefish, skin side down, on UNGREASED aluminum foil.
  • Allow enough foil to make a package, sealed at the ends and folded at the top, allowing room for fish to steam.
  • Spread mayonnaise over the top of the fish, it should be very thick, if needed add more, the fish should look like a thickly frosted cake.
  • Lay onion rings on top of fish in several layers, sprinkle with seasonings.
  • Sprinkle with pepper and optional spices, drizzle lemon juice over top.
  • Bring together foil and fold to make a seal lengthwise over fish, fold in ends.
  • Remember to keep air space on top of fish.
  • Place fish on preheated grill, close cover.
  • Grill at medium-high heat, about 350-375 for 15 minutes, depending on thickness if fillet.
  • After 15 minutes, carefully open package to check for doneness, you want it just barely done.
  • Fish is done if it is opaque and flakes easily with a fork.
  • Leaving foil wide open, use a sharp knife or two tined fork to make several holes in the bottom of the foil.
  • Without disturbing the fish too much, make a few holes right through the fish and through the foil.
  • Close the cover to the grill and allow the juices and mayonnaise to drip through the foil onto the fire, this will get very smokey but you get that delicate smoked flavor.
  • After a few minutes of "smoking", remove foil and fish by just sliding if off the grill on to a platter or lifting it, foil and all carefully as not to break it.
  • Using a large spatula, gently slide fish off the foil onto a serving plate, the skin of the fish will stay stuck to the foil.
  • Enjoy.

Questions & Replies

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  1. StorminNS
    forgot my rating
  2. anniespringers
    The flavor and moistness was good but it was swimming in a sea of mayonaise. It looked so milky that my children, who love bluefish, refused to eat it. I had to stick it back on the grill without the tin foil and grill off the mayo. That wasn't pretty because it was cooked and it left lots of small chunks on the grill. I always use mayo on my bluefish but it burns off while grilling.
  3. Cakbrooks
    This is the first time my husband enjoyed bluefish. He used to give away his freshly caught fish! This recipe is delish. Although I went crazy with the mayo-- probably doesn't need that much.
  4. annlouise
    The flavor of this was excellent. My kids didn't love it, but ate it. I used 1 lb bluefish, 1 lb pollock, and both were equally delicious. I think I only used about 1/2 c mayo for it all. Since I love onions, I was disappointed that mine weren't cooked through, but the fish, and the sauce from the fish (dh didn't pierce the foil like I told him to)--on brown rice, the sauce is so satisfying! We will definitely make this again, maybe use a little less onion (so they cook better).
  5. cynthia.montello
    We didn't catch any bluefish this time but we substituted the Fluke we caught. This recipe was easy and it was absolutely delicious. My family, including my very picky son, loved it.



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