Bluefish is a full flavoured, fatty and meaty fish. Because of it’s a fuller flavoured fish, a full bodied Chardonnay that is oaky and buttery will work really well. Burgundy, Bordeaux, Sauvignon Blanc, and Gewurztraminer all make excellent pairs as well.
Light reds, such as a Pinot Noir will work excellent as well. However, if there is a spicy sauce accompanying the Bluefish, stay away from red wines all together, or else the combination will taste rather metallic in your mouth.