Seafood
Lüfer Izgara (Grilled Bluefish)
Original name: Lüfer Izgara
About this dish
Lüfer ızgara, or grilled bluefish, is a beloved Turkish classic that celebrates the rich, buttery flavor of this seasonal fish. With a simple marinade of olive oil, lemon, and aromatic herbs, the fish is grilled to perfection, its skin crispy and its flesh tender.
This dish is a staple of Istanbul's Bosphorus cuisine, enjoyed along the shore with friends and family. Our recipe brings the authentic taste of the Marmara Sea to your home grill, ensuring a delicious and memorable meal.
Ingredients
UK and US measurements are both included for every recipe.
Bluefish fillets
protein1 kg
Imperial measurement: 2.2 lbs
Olive oil
fat60 ml
Imperial measurement: 1/4 cup
Lemon juice
liquid45 ml
Imperial measurement: 3 tablespoons
Dried oregano
herb1 tablespoon
Salt
seasoning1 teaspoon
Black pepper
spice1/2 teaspoon
Spring onions
vegetable4
Lemon wedges
fruit1 lemon
Method
Marinate the fish
10 minutesRinse the bluefish fillets and pat dry with paper towels. In a bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper. Place the fillets in a shallow dish and pour the marinade over them, turning to coat. Let sit for 10 minutes at room temperature.
Preheat the grill
5 minutesPreheat a charcoal or gas grill to medium-high heat. Clean the grates well and lightly oil them using a brush or a paper towel dipped in vegetable oil to prevent sticking.
Grill the bluefish
10 minutesPlace the marinated fillets skin-side down on the hot grill. Cook for 5-6 minutes until the skin is crispy and easily releases from the grates. Flip and cook for another 3-4 minutes, until the fish is opaque at the thickest part and reaches an internal temperature of 145°F (63°C).
Garnish and serve
2 minutesTransfer the grilled fillets to a serving platter. Garnish with chopped spring onions and fresh lemon wedges. Serve immediately with a side of mixed salad or crusty bread.
Equipment
- Grill
- Tongs
- Basting brush
Nutrition facts
Tips
- For the best flavor, choose fresh bluefish with bright eyes and a clean scent.
- If you don't have an outdoor grill, you can use a grill pan on high heat, make sure the pan is well oiled to prevent sticking.
- Bluefish has a naturally rich taste that pairs beautifully with buttery sauces or garlicky yogurt, but it's best when simply grilled with just salt, oil, and lemon.
- Do not overcook bluefish: it turns dry quickly. Keep the fillets thick and grill them just until opaque.
Serving suggestions
- Serve with a crisp green salad with lemon-oregano dressing, grilled vegetables, and a side of tzatziki or cacık to balance the richness. Crusty bread or Turkish pilaf (sade pilav) also complement the dish well.
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Recipe by
Emre Aydin
Specialises in Turkish cuisineEmre makes lahmacun (Turkish pizza) with a paper-thin crust. He is a rolling pin master.
Describe yourself in three words: Thin, crispy, rolled with love.