This recipe is adapted from Steven Raichlen, a seasonal Chappaquiddick resident, and author of BBQ USA, The Barbecue! Bible, and How to Grill, among other cookbooks. The recipe first appeared in a 2007 issue of Martha’s Vineyard magazine profiling Raichlen. Raichlen said he created this recipe with several layers of flavor in hopes of converting his stepson , a professed bluefish hater. (It worked.)

  • 2 cedar planks, soaked in water at least 2 hours
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon brown sugar
  • 2 bluefish filets (about 1 1/2 pounds total)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon pure maple syrup
  • Lemon slices, for garnish

1.  Make sure you soak the cedar planks in water to prevent burning on the grill. Preheat a gas grill.

2.  Mix the salt, pepper, paprika and brown sugar in a small bowl. Rub over the filets.

3.  Mix together the mustard, mayonnaise and maple syrup. Spoon over the fish, and place on the planks.

4.  Turn one section of the grill off and place the planks in this section. Put other burners on medium to medium high. Close grill and let fish cook for 20 to 25 minutes, depending on the size of the filets.  Test with a thermometer;  the internal temperature should be135 degrees for bluefish. Or you can insert a metal skewer into the fish for 20 seconds. If done, the skewer should be very hot to the touch.  Serve with lemon slices.