Grilled Bluefish
You can't beat fresh bluefish when they are running off the New England coast, usually July through September. They are indescribably good if you have a particularly generous fisherman friend. Bluefish do not have endearing personalities, but they are good eating.
Ingredients
1 whole bluefish or 2 1/2 - 3 lbs fillets
3 oz. Pickapeppa Sauce or 3 oz. Joyce Chen spicy stir-fry sauce or 2 oz. lemon or lime juice, 3 cloves garlic, crushed, and hot peppers
Instructions
For a whole bluefish: Have the fishmonger remove the head, tail, fins and entrails. Cut deep diagonal slits into the flesh, perpendicular to the fish's backbone, about 1 1/2 inches apart from head to tail on both sides. Marinate the fish in one of the sauces for 2-6 hours in the refrigerator. Just before you put the fish on the grill, pour some oil over the fish and turn the fish to coat. Start the coals and get them good and hot. Throw on a few pieces of water-soaked hardwood and put on the grill. Toss the fish on the grill, cover, cook ten minutes per inch of thickness.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.