2 blue fish, at least 2 lb. each after cleaned
6 oz. white wine
2 tbsp. fresh lemon juice, or more if desired
2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. marjoram spice
1 1/2 lb. fresh plump or regular tomatoes, chopped
4 tbsp. olive oil

Use double layer aluminum foil and shape into an oblong pan with 2 inch sides. Place fish into it. Place all ingredients over both fish evenly and cover with foil. Use low heat on barbecue grill. Cook 30 minutes, on gas grill. When fork goes easily through fish it is done. Remove and serve. Makes 6-8 servings.

NOTE: If using charcoal grill, make sure the coals are white before placing the fish on the grill. Cook for 25-30 minutes.

NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.