- 1). Prep the bluefish. Gill the fish within 24 hours of catching it. Cut behind the gills or behind the tail to bleed it out quickly. Ice the fish if not cooking it immediately to keep it fresh.
- 2). Make a brine. Pour two cups of water in a large saucepan. Add 1 cup of kosher salt, two bay leaves and 12 sprigs of fresh marjoram. Simmer the water for five minutes allowing the salt to dissolve. Turn off the heat. Cool the solution to room temperature. Mix in a quart of water and 10 or more ice cubes. Let the ice cubes melt.
- 3). Brine the fish to mellow the flavor. Place two pounds of fish in a glass dish. Pour the solution over the fish. Refrigerate the fish for an hour. Pat the fish dry before cooking.
- 4). Marinade the bluefish. Combine lemon, garlic, black pepper and chopped shallot in a glass dish. Soak the fish in the marinade for two hours.
- 5). Grill the bluefish, since the oily fish cooks well on the grill. Turn the meat carefully so it will not tear.
- 6). Make a sauce for the bluefish. Saute chopped shallot and garlic in a saucepan. Add two cut tomatoes and a sliced green pepper to the pan. Add a dash of salt and black pepper to taste.
- 7). Eat the bluefish with the sauce poured on top, grilled veggies, rice or mashed potatoes.
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