Bluefish is the pork shoulder of the sea. I think I'm the first to suggest that, because I Googled it, and no one else has said so. It's a ridiculous statement in that you'll likely not slow-smoke bluefish overnight and pull it apart with two forks. Still, bluefish is fatty stuff and takes to more assertive preparations--like the garlic, onion, bell pepper barrage it gets in this recipe. When super-fresh, bluefish is intoxicatingly rich in texture and among the most satisfying of seafoods. Blues are found along the Atlantic coast, with a lot of folks from Jersey and New York fishing them for recreation. Ask your fishmonger for something similar if you can't get your hands on just-caught bluefish.