DIRECTIONS
Since bluefish are easy to scale this recipe can be used with skin on or skin off.
Preheat oven to 350-degree or outdoor grill if prefered..
Spread both sides of fillets with prepared mustard and place on foil.
On top of the fish place 3 to 4 slices (depending on fillet size) of thinly sliced onion, preferably Vidalia but any type onion will do.
Lightly dust with Old Bay Seasoning and any other seasoning you prefer. Parsley, oregano or basil are 3 good choices. Be creative, don’t be afraid to experiment.
Wrap in foil and place on grill.
If using an outdoor grill, cook for 5 minutes on direct heat or 10 minutes on indirect heat. Do not flip.
If using oven, bake for 15 minutes. Do not flip.
The acid in the vinegar combined with the onion will neutralize the oiliness that many people complain about when eating bluefish.