Teryiaki Herbed Bluefish


Teryiaki Herbed Bluefish

1 fresh bluefish fillet

2 Tbsp. butter, softened

1/8 tsp. each dried thyme, rosemary, oregano, basil, marjoram, and sage

1 tsp. minced green onion

teriyaki sauce

2 slices lemon


Remove the dark meat and soak fillets in milk before cooking.

Lay bluefish fillet on the center of a large square of aluminum foil. 

Mix butter, herbs, and onion together. 

Spread on top of fillet. 

 Shake on enough teriyaki sauce to have a “run-off” on the foil. 

Place lemon slices on top of fillet. 

Cover fillet with the rest of foil.  Place on a barbeque grill or in a 350 degrees oven for 15 to 20 minutes.  Fish is done when it flakes easily.

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