I used a variation of my favorite bluefish recipe, one that is best on large bluefish- "bluefish arreganata"....I made a topping by sauteing lots and lots of garlic with shallots, fresh hot pepper, anhovy paste, and the remainder of a sweet red pepper from the previous night.(all peppers homegrown...) After they softened, I added white wine and a little chicken stock, and capers (the salted kind, not the vinegar pickled types). After reducing the liquid, I made a paste with bread crumbs, thinning it with a little extra chicken stock and the juice of half a lemon. Meanwhile, I baked the bluefish filets, then put the topping on and finished them under the broiler. Mmmmmm! I love this recipe, because it can complement the taste of a strongly flavored fish without interfering with the taste of a milder fiish. Bluefish has a reputation of being very strong flavored...but it depends on its origin and previous treatment. I recently caught a bunch of bluefish in Jamaica bay...my first local bluefish in 15 years or more...and I was shocked at how strong their flavor was. Meanwhile, the blues out on eastern Long Island are as mild as can be, even when very large...I've had 14 lb blues that were as mild as can be imgined...enough of a fish taste to remind you of what you are eating, but that's it. Of course, give the fish a few days, and it will be strong flavored wherever you get it from. I would assume its mainly diet...the NYC area blues probably eat lots of "bunker" (an inedible, oily herring) while the eastern LI fish have more vairiety in their diet...and lots fewer PCB's...Take care, Eric