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1
Season the fish with the lemon zest, the thyme, and 2 tablespoons chopped parsley.
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2
Wrap each fillet with a piece of pancetta, spiraling the meat around the fish like the stripe on a candy cane.
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3
Cover, and refrigerate at least 4 hours.
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4
Remove the fish from the refrigerator 15 minutes before cooking to bring it back to room temperature.
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5
Light the grill 30 to 40 minutes before cooking.
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6
Cut the heirloom tomatoes horizontally into 1/8-inch-thick slices.
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7
Season with the fleur de sel and pepper.
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8
Drizzle with the super-good olive oil and red wine vinegar.
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9
Scatter the shallot, opal basil, and the remaining tablespoon chopped parsley over the tomatoes.
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10
Let them marinate while you grill the fish.
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11
When the coals are broken down, red, and glowing, season the bluefish fillets lightly with salt and pepper, and brush them with a little olive oil.
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12
Grill the fish 3 to 4 minutes on the first side, rotating once or twice, until the pancetta is crispy.
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13
Turn the fish over, and cook another few minutes, until just cooked through.
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14
Spoon the hot yellow tomato sauce onto a large warm platter, and arrange the tomato slices on top, overlapping them slightly.
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15
Place the fish on the platter, squeeze lemon juice over the top, and dollop each piece of bluefish with aioli.
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16
Pass the remaining aioli at the table.
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17
Blanch the yellow tomatoes in boiling water for 30 seconds.
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18
Cool the tomatoes in a bowl of ice water a few minutes, and then use your fingers to slip off their skins.
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19
Remove the cores, and cut each tomato in half horizontally.
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20
Squeeze the tomato halves, cut side down, over a strainer set in a bowl.
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21
Scoop the seeds out with your fingers and discard them.
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22
Chop the tomatoes coarsely and reserve the juice.
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23
Heat a medium saucepan over medium-high heat for 1 minute.
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24
Swirl in the olive oil, and heat another minute.
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25
Add the onion, season with salt and pepper, and saute 3 to 4 minutes, until the onion is translucent.
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26
Add the chopped tomatoes and their juice.
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27
Season with 1 teaspoon salt, and cook 6 to 8 minutes over medium-low heat, until the tomatoes are softened but not completely cooked.
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28
Remove from the heat, stir in the basil sprigs, and taste for seasoning.
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29
Discard the basil sprigs just before serving.
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30
Season the fish with herbs and wrap it in pancetta in the morning.
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31
You can make the tomato sauce earlier in the day and warm it up when you need it.
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32
The aioli can also be prepared a few hours before serving.
