Steve Johnson grills a bluefish at Rendezvous. He prefers grilling whole fish to fillets because the bones add flavor to the flesh.Watch a video: Grilling fish with Steve Johnson (t. s. amarasiriwardena/globe staff)
Dishing | Whole fish
When getting the blues is a good thing
Steve Johnson grills a bluefish at Rendezvous. He prefers grilling whole fish to fillets because the bones add flavor to the flesh.Watch a video: Grilling fish with Steve Johnson (t. s. amarasiriwardena/globe staff)
With a whole bluefish in his hands, restaurateur Steve Johnson approaches the hot grill in the kitchen at Rendezvous with confidence. Johnson fishes off the coast of Westport, so he's an old hand at this. (Full article: 307 words)
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