Turner’s Chef Yale Woodson has shared the following information and recipe for bluefish.
Bluefish is a great New England staple from both the culinary and sports fishing perspective, a fish that is 
extremely fun to catch but can be a bit of a challenge to cook. The adult bluefish is an oily fish with a distinct flavor; it is not a starter fish and has earned the moniker of “an acquired taste.”
The following recipe highlights a sauce that helps tone down the natural oils and accentuates bluefish’s naturally moist and tender meat.
Recipe: Tomato Jam
The acid and natural sweetness of the tomatoes helps neutralize the oil of the bluefish, the spices add a great complimentary flavor profile. The tomato jam can be served either warm or cool, depending on your preference.
The bluefish can be prepared either grilled or oven roasted, depending upon your preference. I recommend outdoor grilling, as bluefish can produce some odor while cooking.
Tomato Jam: Ingredients
1/4 C Vegetable or Light Olive Oil
2 Tbsp Whole Mustard Seed
1 Tbsp Ground Cumin
2 Tbsp Chopped Garlic
2 Tbsp Chopped Red Onion
2 Tbsp Chopped Fresh Ginger
1/4 C Vietnamese Fish Sauce
1/4 C Light Brown Sugar
1 tsp Crushed Red Pepper Flake
2# Local Tomatoes (use what is in season: Beefsteak, Heirlooms, or Cherry — rough chop)
Procedure
- Heat oil and add dry spices and toast until the Mustard Seeds begin to pop (2-3 minutes)
- Add Ginger, Garlic, and Onion and sweat out until soft over medium heat (5 minutes)
- Add Sugar and Fish sauce and cook until sugar dissolves
- Add tomatoes and bring to a boil, then reduce to a simmer and cook for 30 minutes until tomatoes are soft and falling apart
- Finish with Lime Juice and salt and pepper to taste
