Source: Normand J. Leclair, Red Rooster Tavern, North Kingstown, Rhode Island

1 pound bluefish fillets, skinned, cut into two servings

Yogurt Marinade
1/4 cup fresh lemon juice
1 tablespoon chopped fresh ginger
2 cloves garlic, minced
1/2 teaspoon coriander
1/2 teaspoon cumin seed
1/2 cup plain yogurt
1/4 cup vegetable oil
Dash of paprika
Lemon wedges

Combine lemon juice, ginger, garlic, coriander, cumin, yogurt and oil. Arrange fillets in a shallow glass dish just large enough to hold fish in one layer.

Pour marinade over fish and let the bluefish marinate, covered, in refrigerator for at least 4 hours. Turn fish occasionally.

Heat grill. Drain bluefish, reserving the marinade. Cook for about 4 minutes, then turn over carefully with spatula and baste again with marinade.

When done, remove carefully with a spatula to heated plates, garnish with paprika and lemon wedges.

Serves 2.