Recipe: Barbecued Bullhead
This Barbecued Bullhead recipe is ready in about 40 minutes and puts bullhead front and center — no fillers, no shortcuts on flavor.
Ingredients
- 4 oz. Nature Nate’s 100% Pure, Raw & Unfiltered Honey
- 4 oz. Bull’s-Eye Original BBQ Sauce
- 2 tablespoons soy
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- 2 tablespoons butter
Instructions
- Combine the honey, BBQ sauce, soy sauce, olive oil, and rosemary in a small saucepan over medium heat.
- Stir well and remove from heat.
- Dot bullhead fillets with butter and place on foil on a barbecue grill about 12 inches from hot coals.
- Cook fillets about four minutes covered and baste with barbecue sauce.
- Cook another two minutes until the fish is done and flakes.
Recommended for this recipe
Cook’s Notes
This is non-negotiable: oil the grates, not just the fish, or you’ll lose half your fillet to the grill when you try to flip it. A fish basket or foil packet is worth it for delicate fillets.
Ingredient Swaps
You can swap in another firm white fish if bullhead isn’t available, but avoid substituting a delicate, flaky species for a firmer one called for here — the cook time and handling are different.
Serving Suggestions
Keep the sides light — fish doesn’t need much competing for attention. A simple starch and something acidic (lemon, a light slaw) rounds it out without overshadowing it.
Storage & Reheating
Refrigerate leftovers within two hours and use within 3-4 days. Reheat briefly in a pan with a little added moisture (broth or a splash of water) rather than the microwave.
Common Questions
Can I substitute the bullhead in this recipe?
Yes, in most cases — see the Ingredient Swaps note above for specifics on what works best.
How should I store leftovers?
See the Storage & Reheating note above — it varies by cooking method, so check the specific guidance for this dish.
How do I know when it’s fully cooked?
Use a meat thermometer when possible rather than relying on time alone — wild game and fish cook faster than most people expect.
