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Grilled Bluefish: Season fish inside and out with salt and pepper. Fill the cavity with onions, parsley, and thyme. Wrap overlapping slices of bacon around center of fish (not head or tail). Slide fish onto cookie sheet, then transfer a heated barbecue grill (the charcoal should be glowing red, with white ash and no flames). Cover and grill fish, without turning, until it is cooked through and bacon is golden, about 30 minutes.
Variation - Baked Bluefish: Preheat oven to 375 degrees. Finely dice 6 thick slices of bacon and thinly slice two lemons; set both aside. Lay a piece of heavy duty aluminium foil, 6 inches longer than the fish, on a work surface. Sprinkle 2 teaspoons of coarse salt down the center of the foil, then lay half the lemon slices on the salt. Scatter a handful of parsley and thyme sprigs and 1 sliced, peeled yellow onion on the herbs. Cover fish with the remaining bacon, then lemon slices. Sprinkle with 2 teaspoons coarse salt. Cover with foil, rolling and crimping edges to seal. Bake in oven for 30 minutes.
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