1/4 cup soy sauce
1/4 cup lime juice
1/4 cup grapefruit juice
1 tablespoon sugar
2 tablespoons grated ginger
4 bluefish fillets, skin on, washed and patted dry
Make marinade by whisking all ingredients together except for fish and lemon. Place fish in marinade, cover, and refrigerate for 2 to 3 hours. Remove fish and pat dry. Discard marinade.
Grill over charcoal for 3 to 4 minutes on either side. Remove skin by slowly pulling it away from the meat, then serve bluefish with a lemon wedge.
This preparation can also be used with mackerel, herring, or other oily fish.
This recipe can be found in “Simmering the Sea, Diversifying Cookery to Sustain our Fisheries” a new local seafood cookbook produced in collaboration between the non-profit Eating with the Ecosystem, the University of Rhode Island, and Johnson & Wales University.
For more delicious recipes and to pick up a copy of the new cookbook visit www.eatingwiththeecosystem.org/simmering-the-sea.