The key is to prep the Bluefish! Immediately after you catch them, bleed them by cutting their gills and then put them on ice. When you get home, filet them off the bone and skin and cut out any dark meat. Place them in a bowl of buttermilk overnight.
The next day:
Soak 4 cedar planks in water for one hour, remove and rub one side with olive oil
Baste both sides of fileet with lemon juice
Sprinkle with salt and pepper
Get grill hot at 400 degrees
Lay filets over the cedar plank and grill for about 5-7 minutes
Remove from heat. Thow filet's away and eat the Cedar planks.
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