4 pounds whole small baby bluefish (''snappers''); fresh sunfish, sardines or other small fish can be substituted
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon anchovy paste or mashed anchovies
Freshly ground black pepper
2 whole lemons, in wedges
1 tablespoon finely chopped fresh parsley
The fish should be cleaned and gutted but left whole. Mix the olive oil, lemon juice and anchovy paste together and season this mixture generously with pepper. Rub it over the fish, inside and out. Allow the fish to marinate for one hour. Light the grill and oil the rack or racks. A basket-style rack can be used for grilling the fish. Grill the fish close to very hot coals five to eight minutes on each side. Remove the fish from the grill, arrange on a platter and garnish with lemon wedges and parsley.