I find bluefish doesn't freeze particularly well, and the flavor of this already assertive fish gets stronger and stronger the longer it sits, so cook your bluefish right away or keep it in ice water for up to 24 hours for best results.
2 lbs. bluefish fillets
1/2 cup mayonnaise
1 heaping teaspoon Dijon mustard
2 teaspoons freshly squeezed lemon juice
1 tablespoon chopped fresh dill
Salt and pepper to taste
Cut the bluefish into eight portions. Mix together the mayonnaise, mustard, lemon juice, dill, and salt and pepper in a small bowl. Slather the fish on all sides with the sauce and let it sit at room temperature while preparing the coals. Oil the grill grate with a wad of paper towels and a pair of tongs.
Grill the fish skin side down for about 5 minutes or so depending on how hot your fire is. You want prominent grill marks on the bottom and, when viewed from the side, the flesh of the fish should be lighter in color on the bottom half than the top half. Using a large, sturdy spatula, scrape up the fish and flip it over gently so it doesn't fall apart. Cook another 5 minutes or so until it's cooked through but still moist and respectably grill-marked. Serves 8.
