1 (4-5 lb.) bluefish, cleaned, scaled, head removed & split for broiling husks from 4 ears of corn
6 tbsp. melted butter
1/2 tsp. salt
1/2 tsp. paprika
1 tbsp. chopped chives
1 tbsp. chopped parsley

Drop corn husks in boiling water to cover. Simmer 10 minutes. Drain and spread a layer of husks on the lower side of a handgrill. Brush the skin of the bluefish halves and lay, skin side down on the corn husks with melted butter. Sprinkle salt, paprika, chives and parsley on top of fish. Brush with melted butter and cover with a layer of corn husks.

Place hand grill directly over a medium hot bed of coals on a grill (a broiler may be used) with flesh side of fish towards the heat. Grill 8 minutes, turn and grill (broil) 10 minutes on the skin side. Remove to heated serving platter, brush with melted butter and serve immediately with wine sauce.

WINE SAUCE:

Melt 4 tablespoons butter and add 1/2 cup dry white wine, juice of 1/2 lemon and 2 tablespoons chopped parsley. Heat the sauce well but do not let boil.