Chili-Lime Bluefish Grilled With Red Peppers and Corn

• 6 tablespoons fresh lime juice
• 2 jalapenos, seeded and minced
• 1 teaspoon olive oil
• 1/2 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1 bluefish fillet (about 1 1/2 pounds)
• 4 ears corn
• 2 red bell peppers, stemmed, cored and quartered

1. Combine the the lime juice, jalapenos, olive oil, 1/2 teaspoon salt and pepper to taste in a large, shallow glass or ceramic dish.
2. Cut diagonal slashes in the skin of the bluefish and place, skin side up, in the marinade.
3. Spoon some of the marinade over the skin.
4. Cover and refrigerate for 2 hours.
5. Preheat a charcoal grill.
6. Pull back the husks of the corn, remove the silk and cover the corn with the husks again.
7. Soak in water for 10 minutes.
8. Place the corn on the grill for 10 minutes, turning them one-quarter turn after 5 minutes.
9. Place the fish, skin side up, on the grill with the corn.
10. Place the peppers on the grill.
11. Grill the fish for 7 minutes.
12. Turn it over carefully and grill until just cooked through, about 5 minutes more.
13. Grill the peppers until charred, about 5 minutes per side.
14. Grill the corn until tender, about 10 minutes longer, turning twice.
15. Cut the fish in half lengthwise.
16. Cut again crosswise, making roughly equal pieces.
17. Season with salt to taste.
18. Place 1 piece of fish, 1 ear of corn and 2 pieces of red pepper on each of 4 plates and serve immediately, with hot corn bread.

lime juice, jalapenos, olive oil, salt, freshly ground pepper, bluefish fillet, corn, red bell peppers

Taken from cooking.nytimes.com/recipes/3759 (may not work)