RECIPE: Stand up for Bluefish
“Place a bluefish on a plank. Place the plank and the fish on a grill. Cook for 30 minutes and then throw away the fish and eat the plank.”

Woe to the bluefish! Contrary to their much maligned reputation, bluefish are actually good eating. For many years I considered bluefish too fishy-tasting for my palate. Then I married a fisherman and learned to appreciate that freshly caught bluefish can be absolutely delicious. Because they are plentiful, NYSDEC regulations permit 15 bluefish per person, per day. They are enormously fun to catch, and nobody disputes that blues are tastier when eaten the same day they were caught. It is important to bleed and gut blues as soon as possible. Scale, filet and then give my recipe for grilled bluefish parmesan a try.

Grilled Bluefish Parmesan
2 pounds fresh bluefish filets
2 tablespoons lemon juice
¾ cup mayonnaise
½ cup grated Parmesan cheese
1 teaspoon fresh dill
¼ cup bread crumbs

Place filets, skin-sides down, in a single layer on a greased pan suitable for the grill. Brush with lemon juice.
In small bowl, combine mayonnaise, Parmesan cheese and dill. Evenly spread mixture on top of filets.
Sprinkle bread crumbs on top. Place on grill over medium heat, close cover and cook for approximately 8 to 10 minutes, or until fish is opaque and flakes easily with a fork.

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