Grilled Bluefish with Herbs and Lemon
Monday, August 31, 2009 at 02:27PM 
If you are lucky enough to go fishing and catch yourself a Bluefish, then that would be fantastic here. But you can use another firm, small-ish whole fish, like a Red Snapper or a small Striped Bass.
Serves about 4 people
1 whole fish, cleaned, gutted, scaled, etc.
1 packed cup parsley, stems and all
1 packed cup basil, stems and all
1 lemon, cut in half
Extra Virgin Olive Oil
Salt and Pepper to taste
You want a medium hot fire here, so if you're using a charcoal grill, build a medium fire, or just turn your gas grill to medium.
Score the fish: make three slits on each side. This helps the fish cook more evenly. Season the inside of the fish with salt and pepper. Rub the fish, inside and out with the olive oil, and season the outside of the fish with salt and pepper. Stuff the belly of the fish with the parsley, basil and lemon halves.
Oil the grill rack so the fish doesn't stick. Place the fish on the grill and grill for about 8 minutes on one side, or till the skin is charred and flesh looks white and cooked through. Turn the fish over and cook the other side for about the same amount of time.
Remove fish from grill. It's ok if it's sticks a little. Just use a spatula to scrape any sticking skin off the grill.
Squeeze a little lemon juice over the fish and serve.
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