1 whole, cleaned and gutted bluefish, about 5 pounds
1 cup white wine
1 bunch thyme
1 lemon, sliced into 1/4 inch thick rounds
4 whole, peeled cloves of garlic
Place bluefish in a shallow pan and pour the wine over the fish. Rub the fish well with the wine and let sit for 10 minutes. Remove the fish from the wine. Place whole thyme, lemon slices and garlic into the belly of the fish. Rub the fish all over with olive oil. Season well with salt and pepper. Place the fish on a grill over medium heat. Grill for about 10 minutes per side, or until the flesh is no longer translucent.