[Shipping up to Boston]

Originally Posted by Ecuadog

Around 55 years ago, I used to go camping in Hither Hills State Park in Montauk around Columbus Day, just to catch Bluefish in the surf. It was there that an old guy introduced me to charcoal-grilling fish with mayonnaise. We just fileted the fish, coated it with mayo and a bit of salt & pepper and grilled it over the charcoal. I have used this method on one of my favorites, Swordfish steaks. Use steaks about 1 1/4 - 1 1/2 inches thick. Grill to about 130°F, not over 135°F. Rest off the heat for about 5 minutes. Serve with lemon wedges.

Interesting.. is that enough heat for a safe internal temp for fresh fish? Sounds amazing!