Preparation:
1. Place a bluefish fillet skin-side down on a large piece of foil. Slather generously with tartar sauce.
2. Layer thinly sliced onions and green peppers on top, then slices or chunks of fresh tomatoes. Sprinkle with basil/oregano/parsley/pepper and squeeze on lots of fresh lemon juice.
3. Tightly close the foil, and double wrap with another piece of foil.
4. Grill 20-40 minutes (without turning) depending on the size and thickness of the fish.
Serve. |
