Fennel and Orange Bluefish Grilled With Tomatoes, Potatoes and Fennel

• 4 medium-size red potatoes
• 2 fennel bulbs, trimmed and halved lengthwise
• 1 bluefish fillet (about 1 1/2 pounds)
• 1 teaspoon roasted garlic oil
• 1 teaspoon grated orange zest
• 2 teaspoons crushed fennel seeds
• 1 teaspoon black mustard seeds
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 2 large tomatoes, halved horizontally

1. Start a charcoal grill.
2. Meanwhile, bring a large pot of water to the boil.
3. Add the potatoes and cook for 15 minutes.
4. Add the fennel and cook for 5 minutes longer.
5. Drain.
6. Cut the potatoes in half.
7. Rub the flesh of the bluefish with the garlic oil.
8. Sprinkle with the orange zest, then the fennel seeds, mustard seeds, 1/2 teaspoon salt and pepper to taste.
9. Let the coals burn down so that the fire is quite low.
10. Place the fish on the grill, skin side down.
11. Place the potatoes, fennel and tomatoes on the grill, cut side down.
12. Cover the grill and cook for 25 minutes, or until the fish is cooked through and the vegetables are tender.
13. Cut the fish in half lengthwise.
14. Cut again crosswise, making roughly equal pieces.
15. Place 1 piece of fish, 1/2 tomato, 1 piece of fennel and 2 pieces of potato on each of 4 plates and serve immediately.

red potatoes, fennel bulbs, bluefish fillet, garlic oil, orange zest, fennel seeds, black mustard seeds, salt, freshly ground pepper, tomatoes

Taken from cooking.nytimes.com/recipes/3762 (may not work)