Grilled bluefish

• 1 large bluefish, 5 to 8 pounds, with head and tail intact
• 1 lemon
• 1 lime
• Salt and pepper
• 1 bunch lovage, with stems

1. Slice lemon and lime thinly, and place inside fish.
2. Sprinkle inside of fish with salt and pepper.
3. Separate lovage and tie around the body of the fish with string.
4. Place on hot grill and cook for 20 to 25 minutes on each side, or until the flesh of the fish is firm.
5. Be careful not to break the fish when turning.

bluefish, lemon, lime, salt

Taken from cooking.nytimes.com/recipes/6120 (may not work)