You Catch It, You Cook It! Bluefish...

You Catch It, You Cook It!
BlueFish for People Who Say, ‘They Don’t Like BlueFish’

2 Small Bluefish Filets (the smaller the better) SKIN ON, No need to scale.
IMPORTANT: Bleed fish as soon as it is caught and then put it on ice to keep fresh. This prevents the Bluefish from becoming ‘Fishy’.
Serves 4

1. Coat the flesh side of the Filet with Zesty Italian Dressing
2. Liberally sprinkle the flesh side with Paul Prudhommes Seafood Magic Seasoning. This spice is the secret to this great recipe!
3. Place the Filets flesh side down, directly on hot grill. The grill should be clean and sprayed with a non-stick spray to prevent the filet from sticking.
4. Cook the fish as long as you can until it starts to stick to the grill. Roughly 5-8 minutes depending on the heat of the grill. The Flesh should be Brown/Black.
5. Turn the filet over and place on a sheet of foil large enough to wrap around filet.
6. Place 3-4, ¼” Thick Pads of Butter on top of filet and wrap aluminum foil around and over fish.
7. Continue cooking 3-5 minutes, (Depending on thickness of Filet)
8. The Fish is done when the flesh flakes apart with a fork.
9. Remove Fish and Foil from the Grill.

Serving Suggestions:
Serve the Fish directly off the foil. The flesh will come off the skin easily, leaving the skin stuck to the foil. Serve over a bed of rice with vegetable d’jour. Squeeze fresh lemon on filet prior to serving.

WARNING: Make more than you think you will need. They will want seconds!
‘You Catch It, You Cook It!’