#Grilled bluefish skin
Using a large spatula, gently slide fish off the foil onto a serving plate, the skin of the fish will stay stuck to the foil. After a few minutes of "smoking", remove foil and fish by just sliding if off the grill on to a platter or lifting it, foil and all carefully as not to break it. Close the cover to the grill and allow the juices and mayonnaise to drip through the foil onto the fire, this will get very smokey but you get that delicate smoked flavor. Without disturbing the fish too much, make a few holes right through the fish and through the foil. Leaving foil wide open, use a sharp knife or two tined fork to make several holes in the bottom of the foil. 
Fish is done if it is opaque and flakes easily with a fork. This e-book has recipes for smoking, broiling, grilling and baking bluefish, with a huge variety of different flavor options. After 15 minutes, carefully open package to check for doneness, you want it just barely done. Grill at medium-high heat, about 350-375 for 15 minutes, depending on thickness if fillet. Place fish on preheated grill, close cover. Remember to keep air space on top of fish. Bring together foil and fold to make a seal lengthwise over fish, fold in ends. Take two large sheets of aluminum foil and curl up the edges, making a tray large enough to hold fish and other ingredients. Sprinkle with pepper and optional spices, drizzle lemon juice over top. Start grill or preheat oven to 450 degrees. 
Lay onion rings on top of fish in several layers, sprinkle with seasonings.Spread mayonnaise over the top of the fish, it should be very thick, if needed add more, the fish should look like a thickly frosted cake.Allow enough foil to make a package, sealed at the ends and folded at the top, allowing room for fish to steam.Lay pieces of Bluefish, skin side down, on UNGREASED aluminum foil.
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