1. Place a bluefish fillet skin-side down on a large piece of foil.
Slather generously with tartar sauce. 2. Layer thinly sliced onions
and green peppers on top, then slices or chunks of fresh tomatoes.
Sprinkle with basil/oregano/parsley/pepper and squeeze on lots of
fresh lemon juice. 3. Tightly close the foil, and double wrap with
another piece of foil. 4. Grill 20-40 minutes (without turning) depending
on the size and thickness of the fish. Serve.
