Bluefish with Basil Frisée Salad

4 fillets of bluefish skin on 5 oz each
2 each lemons cut in half
2 large bunches of basil, leaves picked and stems discarded
2 heads frisee lettuce, cleaned and trimmed
1 small red onion, peeled and sliced as thin as possible
2 T EVOO
salt
2 t sugar

for the bluefish:
Season the fillets with salt and sugar and lightly brush with olive oil at least twenty minutes before cooking. Prepare a grill with a very hot fire and place fish skin side down on the hottest part of the grill. Cook for about two minutes on the skin and then very gently remove the fish to the coolest part of the grill, flip and continue to cook for approximately four minutes. While the fish is cooking, place lemons, cut side down on the hottest part of the grill and let cook until they are slightly soft and are dark brown and charred. This will take longer than the fish.

for the basil salad:
Tear the largest of the basil leaves into smaller pieces and mix all with the friseeand the thinly sliced onions. Lightly dress with olive oil and season with salt.

to serve:
E venly divide the salad and serve with fish. Place the grilled lemon on top of the fish and provide extra olive oil to pour over the fish. Garnish with a couple of turns of fresh cracked black pepper.