Boating Lake County Blog

Grilling Bluegills


Boat­able Recipes

Bluegills: grilled to perfection

One of the more com­mon fish in Lake Coun­ty is the Bluegill. They’re easy to catch — per­fect for the kids — and have a mild taste. You can grill them whole or as fillets. 

Some tips: To grill direct­ly over the heat, you’ll want Bluegills of at least 8 inch­es. As with cook­ing any fish, keep a close eye to avoid dry­ing out. If you’re grilling whole fish, don’t remove the skin before cook­ing; it insu­lates the fish from the heat. Make sure the grill grates are scrubbed very clean and then coat­ed with oil, or they will stick. 

Grilling Whole Bluegills


4 large, whole Bluegill, scaled and gut­ted
Olive oil
Kosher salt
Black pep­per
1 lemon sliced thin

  1. Pre­heat grill for high.
  2. Make 3 angled cuts on each side of the fish about an inch apart.
  3. Coat light­ly on both sides with oil. Sea­son lib­er­al­ly with kosher salt and black pep­per. Place lemon slices into the inte­ri­or cavities.
  4. Arrange fish on the clean, oiled grates and cov­er. Cook for 3 to 5 min­utes, or until the skin starts to crisp. 
  5. When the skin no longer sticks to the grill, care­ful­ly turn over and cook for 3 to 5 min­utes, or until the skin is crisp and flakes easily.

Serves 4.

Grilling Bluegill Fillets

Bluegill fil­lets are anoth­er way to go, espe­cial­ly for tacos. You’ll want to use foil for grilling, because fil­lets may dry out if you cook them direct­ly on the grates.

  1. Pre­heat the grill to medium.
  2. Coat fil­lets light­ly on both sides with oil. Sea­son with kosher salt and black pepper.
  3. Coat one side of a sheet of heavy-duty alu­minum foil with oil. Arrange the fil­lets on the foil, place on grill and cover.
  4. Cook approx­i­mate­ly 8 min­utes with­out turn­ing. The fish is done when the flesh flakes eas­i­ly and the cen­ter is opaque.

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