Turkish cuisine · Fish & Seafood

Grilled Bluefish

Whole bluefish from the grill, seasoned with nothing but salt, olive oil and lemon – an Istanbul autumn classic.

Ingredients · for 4 servings

• 4 whole bluefish (approx. 350 g each)
• 2 tbsp coarse sea salt
• 5 tbsp olive oil
• 2 organic lemons
• 80 g arugula
• 1 red onion
• 1 tsp sumac
• Pepper

Instructions

1. Gut the bluefish, scale them, rinse inside and out with cold water and pat very dry; make two diagonal cuts down to the bone on each side.
2. Rub the fish inside and out with the coarse sea salt and let rest for 15 min. so the flesh firms up and won't fall apart later.
3. Bring the grill to high heat, wipe the grate with an oiled onion half, and brush the fish with 3 tbsp olive oil.
4. Grill the bluefish for 5–6 min. per side and only turn once the skin releases on its own; they're done when the dorsal fin can be pulled out easily.
5. Cut the red onion into fine half-rings, knead with the sumac and a little salt, and toss loosely with the arugula.
6. Arrange the fish on warmed plates, drizzle with the remaining olive oil and pepper, and serve immediately with the onion salad and lemon wedges.