Barbecued Tailor

    (27)
    43 minutes

    Tailor or bluefish has a strong flavour. This citrus marinade makes it bright and delicious on the barbecue.


    25 people made this

    Ingredients
    Serves: 4 

    • 2 kg tailor fillets
    • 1 cup orange juice
    • 1/4 cup fresh lime juice
    • 1/4 cup fresh lemon juice
    • 1/4 cup olive oil
    • 1 tablespoon dry white wine
    • sea salt and ground black pepper to taste
    • 1/4 cup spice rub

    Directions
    Preparation:5min  ›  Cook:8min  ›  Extra time:30min marinating  ›  Ready in:43min 

    1. Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and spice rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.
    2. Preheat a barbecue for high heat. When hot oil the grate.
    3. Place fish fillets on the barbecue and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter and remove the dark blue part of the fish before serving.

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    Reviews and Ratings
    Global Ratings:
    (27)

    Reviews in English (23)

    by
    48

    This recipe was fantastic. It gave the fish a sweet citrus flavor instead of the overbearing fishiness that is usually associated with bluefish.  -  22 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    34

    Thank you! Thank you! Thank you! I don't like bluefish. I love to catch 'em. Only people raised on a fish diet truly enjoy them. No longer! I caught a 7 lb. blue. Filleted it and marinated it as the recipe called for. The fish grilled and browned up easily. It really did get firm and flaky (Unlike the bluefish that I remember.). It came out tasting a bit sour, which can be corrected, but the important part of this review is that, because of this recipe, the bluefish tasted great and is now on my official list of "Likes".  -  29 May 2009  (Review from Allrecipes USA and Canada)

    by
    32

    This recipe is excellent. The fish came out sweet and mellow. The next day I used the leftovers in a salad instead of tuna! Just make sure to cut the dark meat out from under the skin ahead of cooking.  -  06 Aug 2008  (Review from Allrecipes USA and Canada)

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