If prepared right they are great table fare.But then so is grouper,almost every snapper we have and so many other fish.We are truly blessed with a great fishery here.
No problem. I love fish. Hell, even bluefish (with my own special recipe).
Bluefish ala AB:
When fileting the bluefish, remove dark dorsal vein that has all the oily, fishy smelling blood.
Heat up charcoal grill.
Putdown a couple of long aluminium foil pieces.
Put fish on foil.
Cover filet(s) in olive oil, chopped tomatoes, crushed garlic and garlic cloves, a little (or a lot) siracha sauce, oregano, rosemary and basil. Roll up foil tightly but make sure it is easy to open on the top.
Place on grill. Flip every 3-4 minutes.
After about 15 minutes, open the foil on the top and cover the grill (I have a nice Weber kettle) and reduce the vents so the fish gets nice and smoked (about 10 minutes).
Remove and devour.
A cold German Bitburger or Mexican Corona is optional, but goes well.