Recipe Box: Barbecued Bluefish with Smoked Shrimp Butter

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To honor Earth Day, the Organic Valley Family of Farms, an organic farmer-owned cooperative, partnered with Chefs Collaborative, a national organization of chefs and other food professionals, to create special dinners featuring local, sustainable, seasonal and/or organic foods. Chef Gordon Hamersley, cofounder of the award-winning Hamersley's Bistro in Boston and author of Bistro Cooking at Home, provided the following recipe.


“Knowing where your food comes from allows you to focus on your region and the way those foods all seem to go together in each season,” he says.

Barbecued Bluefish with Smoked Shrimp Butter

Serves 4

For the smoked shrimp butter:

6 tablespoons unsalted butter, softened at room temperature

3 oz. smoked shrimp, cut into a medium dice

1 shallot, very finely chopped

1 garlic clove, very finely chopped

1 tablespoon chopped fresh parsley

2 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

For the spice rub:

2 teaspoons cayenne pepper

2 tablespoons paprika

1/2 teaspoon herbes de Provence

1/4 teaspoon kosher salt

1/2 teaspoon sugar

For the fish:

4 bluefish fillets, 6 to 8 oz. each, skin on but scales removed

Olive oil

To make the shrimp butter: In a small bowl, mash together the butter, shrimp, shallot, garlic, parsley and lemon juice. Season with salt and pepper to taste.

To make the spice rub: In another small bowl, mix together the cayenne, paprika, herbes de Provence, salt and sugar.

To cook the fish: Coat each of the bluefish fillets with a little olive oil and then rub the fillets gently with the spice mix. Let the fish sit at room temperature for 10 minutes to absorb the flavors of the spice mix.

Heat the grill of your choice to high. Put the fillets, skin side down, on the grill, and cook until the skin is very crisp and the sides of the bluefish turn white, 6 to 8 minutes. Turn the fish over and cook until the fish is done, about another 4 minutes.

Place the fish, skin side up, on plates or a large platter and immediately spoon some of the butter on top of each fillet.

Wine suggestions: An unusual but delicious pairing would be a rich, fruity California pinot noir. A rose from Provence would go down nicely with the smokiness of this grilled fish.

Recipe reprinted with permission from Broadway Books. Copyright ©2003 by Gordon Hamersley.

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