Broiled Fiery Bluefish

• 3 medium-size bluefish fillets (14 ounces to 1 pound each, about an inch thick)
• 1/2 teaspoon salt
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon Tabasco sauce
• 1 tablespoon olive oil

1. Cut each fillet into two steaks (7 to 8 ounces each).
2. Cut 2 crosswise slits through the skin and into the flesh of each fillet to a depth of about 1/4 inch.
3. Sprinkle the steaks with the salt, Italian seasoning, Tabasco and olive oil and arrange them on a broiler pan.
4. Set aside, covered and refrigerated, until cooking time.
5. Preheat broiler.
6. When ready to cook, place the pan under a hot broiler, about 3 inches from the source of heat, and broil for 5 to 6 minutes without turning, until the skin begins to blister and brown and the flesh is cooked through.
7. If the fillets are thicker than 1 inch, add 1 to 2 minutes to the cooking time.
8. Slide a fillet, skin-side up, onto each serving plate.

bluefish, salt, italian seasoning, tabasco sauce, olive oil

Taken from cooking.nytimes.com/recipes/5629 (may not work)