Good news! You can now enjoy free shipping over $99 with Magnolia Perks. Sign up.

 Let the fun begin! We’ve got a new collection of gifts for Father’s Day. Get gifting.

Ready, set, bake! Watch new episodes of Silos Baking Competition on Sundays 8/7c. Learn more.

BlogRecipes

Grilled Bluefish with Garlic-Fennel Rub

byKatie Button
Total an hour
Active 30 mins
Makes 4 servings
fromSeafoodFrom the Source
Special Equipment
a mortar and pestle, a grill
Special Equipment
a mortar and pestle, a grill
Ingredients
  • 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
Directions
  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.

Meet The Creator

Katie Button

A Southern chef with a scientific mind, Katie Button worked for some of the world's best chefs before opening her own restaurants to rave reviews. Receiving four James Beard nominations and many editorial features, she now inspires the at-home chef with her first cookbook of authentic Spanish recipes.

more