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Grilled Bluefish with Garlic-Fennel Rub

Total an hour
Active 30 mins
Makes 4 servings
Special Equipment
a mortar and pestle, a grill
Special Equipment
a mortar and pestle, a grill
  • Brine:
    • 1/4 cup sugar
    • 1/4 cup kosher salt
    • 5 cups warm water
  • Rub:
    • 1/2 cup fennel fronds, finely chopped
    • 2 tablespoons Spanish olive oil
    • 1/2 teaspoon crushed red pepper flakes
    • 1 teaspoons salt
    • 2 cloves garlic, minced
    • 1 sprig fresh rosemary, leaves picked and finely chopped
    • Zest of 1 lemon
  • Fish:
    • Four 6-ounce amberjack steaks (or other bluefish, such as swordfish or mackerel)
    • Grapeseed oil, for the grates
  1. For the brine: Whisk the sugar and salt into the warm water and stir until all the granules have dissolved. Let cool prior to using.
  2. For the rub: Using a mortar and pestle, grind the fennel fronds, olive oil, pepper flakes, salt, garlic, rosemary, and lemon zest into a paste.
  3. For the fish: Place the amberjack steaks and in enough brine to cover them completely and place in the refrigerator for 40 minutes. For best results, brine in a container where the whole portion is submerged, such as a deep baking dish, large bowl or plastic container.
  4. Meanwhile, heat a charcoal or gas grill to medium-high heat, lightly the oiling grates.
  5. Remove amberjack steaks from the brine and dab dry. Rub the garlic-fennel rub all over the steaks, coating them liberally. Grill the steaks for 2 to 3 minutes per side. Remove from the grill when the texture changes: the steaks will feel firm to the touch and if you pull at an edge with a fork, it should flake easily.

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