Grilled Bluefish Wrapped in Pancetta with Yellow Tomato Sauce and Aioli

• 6 bluefish fillets, 5 to 6 ounces each, without skin
• 1 lemon, zested
• 1 tablespoon thyme leaves
• 3 tablespoons chopped flat-leaf parsley
• 6 slices pancetta, 1/8-inch thick
• 3 heirloom tomatoes, mixed colors if possible
• Scant teaspoon fleur de sel
• 2 tablespoons super-good extra-virgin olive oil
• 1 teaspoon red wine vinegar
• 2 tablespoons finely diced shallot
• 2 tablespoons sliced opal basil
• 1 tablespoon extra-virgin olive oil for brushing the fish
• Yellow tomato sauce (recipe follows)
• 1 recipe aioli (see page 148)
• Kosher salt and freshly ground black pepper
• 2 pounds ripe yellow tomatoes
• 3 tablespoons extra-virgin olive oil
• 1 cup diced onion
• 4 sprigs basil
• Kosher salt and freshly ground black pepper

1. Season the fish with the lemon zest, the thyme, and 2 tablespoons chopped parsley.
2. Wrap each fillet with a piece of pancetta, spiraling the meat around the fish like the stripe on a candy cane.
3. Cover, and refrigerate at least 4 hours.
4. Remove the fish from the refrigerator 15 minutes before cooking to bring it back to room temperature.
5. Light the grill 30 to 40 minutes before cooking.
6. Cut the heirloom tomatoes horizontally into 1/8-inch-thick slices.
7. Season with the fleur de sel and pepper.
8. Drizzle with the super-good olive oil and red wine vinegar.
9. Scatter the shallot, opal basil, and the remaining tablespoon chopped parsley over the tomatoes.
10. Let them marinate while you grill the fish.
11. When the coals are broken down, red, and glowing, season the bluefish fillets lightly with salt and pepper, and brush them with a little olive oil.
12. Grill the fish 3 to 4 minutes on the first side, rotating once or twice, until the pancetta is crispy.
13. Turn the fish over, and cook another few minutes, until just cooked through.
14. Spoon the hot yellow tomato sauce onto a large warm platter, and arrange the tomato slices on top, overlapping them slightly.
15. Place the fish on the platter, squeeze lemon juice over the top, and dollop each piece of bluefish with aioli.
16. Pass the remaining aioli at the table.
17. Blanch the yellow tomatoes in boiling water for 30 seconds.
18. Cool the tomatoes in a bowl of ice water a few minutes, and then use your fingers to slip off their skins.
19. Remove the cores, and cut each tomato in half horizontally.
20. Squeeze the tomato halves, cut side down, over a strainer set in a bowl.
21. Scoop the seeds out with your fingers and discard them.
22. Chop the tomatoes coarsely and reserve the juice.
23. Heat a medium saucepan over medium-high heat for 1 minute.
24. Swirl in the olive oil, and heat another minute.
25. Add the onion, season with salt and pepper, and saute 3 to 4 minutes, until the onion is translucent.
26. Add the chopped tomatoes and their juice.
27. Season with 1 teaspoon salt, and cook 6 to 8 minutes over medium-low heat, until the tomatoes are softened but not completely cooked.
28. Remove from the heat, stir in the basil sprigs, and taste for seasoning.
29. Discard the basil sprigs just before serving.
30. Season the fish with herbs and wrap it in pancetta in the morning.
31. You can make the tomato sauce earlier in the day and warm it up when you need it.
32. The aioli can also be prepared a few hours before serving.

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Taken from www.epicurious.com/recipes/food/views/grilled-bluefish-wrapped-in-pancetta-with-yellow-tomato-sauce-and-aioli-390904 (may not work)