INGREDIENTS
1 (4 to 6 lb.) bluefish, cleaned and well scaled
1 cup soy sauce
1/2 cup dry red wine
Dash of balsamic vinegar
1 (1-inch.) piece fresh ginger, peeled and minced
2 TBSP. ground cumin
4 cloves garlic, peeled and crushed
DIRECTIONS
Brush both sides of the fish with olive oil or use a fish basket.
Grill the fish slowly about 6-inches from the heat.
Slide a spatula under the fish from time to time to keep from sticking if you are not using a basket.
Turn the fish only once, after about 10 minutes and grill the other side until fish is done.
Remove the fish carefully; serve by scooping the fish off the central bones along the gashes made previously.
Serves 4-6.
