Grilled Bluefish with Mustard Glaze

1/2 lemon - juiced
2 teaspoons dijon mustard
1 clove garlic, finely chopped
salt and pepper to taste
2 Tablespoons olive oil
2 lbs boneless bluefish, skin intact, cut into even sized pieces
olive oil for brushing

In a bowl, whisk the lemon juice, mustard, garlic, salt, pepper and oil

Place the fish on a deep platter and pour the lemon marinade over it.  Turn the fish to coat it all over.  Refrigerate 20 minutes.

Prepare a charcoal or gas grill.  Brush the rack with oil.  When the coals are gray or the gas grill is hot, set the fish on the grill skin side down.  Cover with the lid and cook the fish for 10 to 12 minutes or until it flakes easily when you test the thickest  part with the tip of a knife.  It is not necessary to turn the fish.

Transfer to a platter, garnish with lemon and serve at once.