For the adventurous! Charcoal Grilled Whole Bluefish can be a bit fatty which means the possibility of more flare-ups. Be standing by with a spray can of water and move the fish to another part of the grill when a flare-up does occur.
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
3/4 teaspoon salt
Ground black pepper
2 whole bluefish (1-1/2 pounds each) gutted, scaled, and skin slashed on both sides (make shallow diagonal slashes two inches apart)
Vegetable oil for grill rack
Light large chimney starter filled three-fourths full with hardwood charcoal (about 2 pounds) and allow to burn until all charcoal is covered in a layer of fine gray ash. Build a single level fire by spreading coals evenly over bottom of grill. Set cooking rack in place, cover grill with lid and let rack heat up about ten minutes. Use a wire brush to scrape rack clean. Grill is ready when heat level of coals is medium. Your should be able to hold your hand five inches above the grate for five to six seconds.
Meanwhile, mix olive oil, lemon juice, salt and pepper to taste in small bowl. Place bluefish in large shallow baking dish and pour lemon juice mixture over it. Turn bluefish to coat sides and inside in lemon mixture. Cover and refrigerate until ready to grill.
Lightly dip small wad of paper towels in vegetable oil. Holding wad with tongs, wipe grill rack. Remove fish from marinade and place on grill over coals. Grill, uncovered, until side of fish facing charcoal is browned and crisp, about seven minutes. Gently turn the fish over using two spatulas. Cook until flesh is no longer translucent at center and skin on both sides is blistered and crisp, seven to eight minutes more. To check for doneness, peek into slashed flesh or into interior.
Use two metal spatulas to transfer fish to platter. Fillet fish and serve with lemon wedges.
Recipe makes 4 servings.
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