Nothing like fresh caught Blues on a Cape Cod summer day. This recipe comes from our son Chip who loves to fish, he says it comes from someone at his work who is Portuguese. It would work with other types of fish too but Bluefish is the best. Don't worry about the mayonnaise, it will completely disappear. It's easy to prepare and best of all, easy to clean up.
Sprinkle with pepper and optional spices, drizzle lemon juice over top.
07Bring together foil and fold to make a seal lengthwise over fish, fold in ends.
08Remember to keep air space on top of fish.
09Place fish on preheated grill, close cover.
10Grill at medium-high heat, about 350-375 for 15 minutes, depending on thickness if fillet.
11After 15 minutes, carefully open package to check for doneness, you want it just barely done.
12Fish is done if it is opaque and flakes easily with a fork.
13Leaving foil wide open, use a sharp knife or two tined fork to make several holes in the bottom of the foil.
14Without disturbing the fish too much, make a few holes right through the fish and through the foil.
15Close the cover to the grill and allow the juices and mayonnaise to drip through the foil onto the fire, this will get very smokey but you get that delicate smoked flavor.
16After a few minutes of "smoking", remove foil and fish by just sliding if off the grill on to a platter or lifting it, foil and all carefully as not to break it.
17Using a large spatula, gently slide fish off the foil onto a serving plate, the skin of the fish will stay stuck to the foil.