Brining improves the taste and texture of saltwater fish. As the brine moves into the fish, it brings the flavor with it. You can substitute other oily fish, such as mackerel or sardines, for bluefish.

• Combine the water, honey, salt, mustard, red pepper flakes, rosemary, and black pepper in a deep nonreactive pan. Add the bluefish fillets, cover, and refrigerate for 8 hours or overnight.

• Remove the fish from the brine and rinse under cold, running water. Pat dry. Brush the fillets with olive oil.

• Heat the grill, and when it is hot, grill the fish directly over the flames for about 4 to 5 minutes per side or 10 minutes per inch of thickness of the fillet. Turn only once, halfway through grilling. Serve at once.