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Grilled Bluefish Wrapped In Mammoth Basil Lea

Grilled Bluefish Wrapped in Mammoth Basil Lea recipe image
Experience the bold, rich flavor of bluefish elevated by the fragrant embrace of giant Mammoth basil leaves. This elegant dish features tender fish fillets brushed with vibrant pesto and tightly wrapped in large, pliable basil leaves before hitting the grill. The heat gently wilts the basil, infusing the fish with a fresh, herbal aroma while the pesto adds a savory, nutty depth. Perfect for summer gatherings or a sophisticated weeknight dinner, this recipe balances the intensity of the fish with the brightness of fresh herbs. It is a visually stunning presentation that delivers a moist, flavorful bite every time.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 57.5
Description
Experience the bold, rich flavor of bluefish elevated by the fragrant embrace of giant Mammoth basil leaves. This elegant dish features tender fish fillets brushed with vibrant pesto and tightly wrapped in large, pliable basil leaves before hitting the grill. The heat gently wilts the basil, infusing the fish with a fresh, herbal aroma while the pesto adds a savory, nutty depth. Perfect for summer gatherings or a sophisticated weeknight dinner, this recipe balances the intensity of the fish with the brightness of fresh herbs. It is a visually stunning presentation that delivers a moist, flavorful bite every time.
Ingredients
  • 1.5 lbs Fresh bluefish fillets
  • 10 leaves Large Mammoth basil leaves
  • 4 tbsp Pesto sauce
  • 1 bunch Toothpicks or wooden skewers
  • 1 tbsp Olive oil (for grill)
Directions
  1. 1
    Preheat your outdoor grill to medium-high heat, aiming for glowing coals or approximately 400&# 194;°F (200ðC).
  2. 2
    Briefly soak the Mammoth basil leaves in a bowl of cold water for 1-2 minutes to make them pliable, then pat dry gently with paper towels.
  3. 3
    Rinse the bluefish fillets and pat them completely dry with paper towels.
  4. 4
    Slice the bluefish into 8 even strips, each approximately 2 inches wide.
  5. 5
    Spread a thin, even layer of pesto over the flesh side of each fish strip.
  6. 6
    Place one fish strip onto a large basil leaf, wrapping the leaf snugly around the fish. Secure the wrap with a toothpick or skewer.
  7. 7
    Brush the grill grates lightly with olive oil to prevent sticking.
  8. 8
    Place the basil-wrapped fish on the grill, positioning them about 6 inches from the heat source.
  9. 9
    Cover the grill and cook for 5 minutes on the first side.
  10. 10
    Carefully flip the wraps using tongs and cook for another 5 minutes, until the fish is opaque and cooked through.
  11. 11
    Remove from the grill and let rest for 1 minute before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 57.5kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 10.0mg1%
Total Carbohydrate 6.8g3%
Dietary Fiber 4.0g16%
Sugars 0.8g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Safety Tip:** Ensure the bluefish is cooked to an internal temperature of 145ðF (63ðC) for safe consumption.

**Substitution:** If Mammoth basil is unavailable, you can use large regular basil leaves, though you may need to layer two or three leaves to fully encase the fish.

**Storage:** Leftover grilled fish should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to avoid drying out.

**Variation:** For a smokier flavor, add a few wood chips to your charcoal grill before cooking.

**Note on Ingredients:** The original recipe listed this as vegan, but bluefish is meat. This has been corrected to reflect the actual ingredients.

Keywords: bluefish, grilled fish, basil wrap, pesto, mammoth basil, seafood, summer dinner, herb crust, easy grilling, italian seafood, fresh herbs, fish fillet
Read it online: https://www.chefs-mate.com/recipe/grilled-bluefish-wrapped-in-mammoth-basil-lea/