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  • Summary

    Bluefish is remarkably delicious and versatile. It is wonderful on the grill, its fatty richness complemented by the flavor of wood smoke. That richness ("oiliness" to the minds of some) causes many people to shun bluefish and other similar ocean brethren. All I can say is, oh well, more for me. Here orange zest provides an acidic tang that helps to balance the flavors, and the slow, low heat of the smoldering wood cooks the fish without drying it out.

    Ingredients

    • One 1 1/4-pound skin-on bluefish fillet, soaked in Fish Brine
    • Fish Brine
    • 1 tablespoon extra-virgin olive oil
    • Finely shredded zest of 1 orange

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 174 % Daily Value *
    • Total Fat: 8 g 12.77%
    • Saturated Fat: 2 g 7.6%
    • Trans Fat: 0 g %
    • Cholesterol: 67 mg 22.3%
    • Sodium: 68 mg 2.84%
    • Calcium: 10 mg 1.03%
    • Potassium: 425 mg 12.14%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.06%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 0 g %
    • Dietary Fiber: 0 g 0.63%
    • Sugar: 0 g
    • Protein: 23 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 9.15%
    • Vitamin C 3.4%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total3 oz-eq

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