SUN AND CLOUDS - Bluefish, Grilled

The light nw breezes continue to keep the ocean at a cool 76. but the humidity will make the air
feel warmer.

The water is calm today and the tide will be low most of the time.

Bluefish, grilled

Bluefish fillets - skinned - 2 (good sized)
Garlic - 2 cloves - cut open
Olive oil - 1 TBL
Kikkoman soy sauce
Dijon Mustard - 2 TBL
Black pepper, fresh ground
Lemon wedges - 1 lemon

Mix the olive oil and soy together. Rub the garlic on both sides on fillets. Place the fillets in a baking dish you have drizzled with the olive oil mix and paint the top sides with the balance of the oil. Cover with plastic and refrigerate for at least a couple of hours.
Use a large grill pan heated to medium. Paint both sides with Dijon mustard and put the fillets into a wire basket. Grill about 4 minutes a side for the fish to be done. Serve immediately with the lemon wedges on each.