Or skip the fire and veggies and just bury it.
Kinda like the recipe for planked bluefish: Nail a big bluefish filet to a hardwood plank, season with salt, pepper, lemon, and butter. Place upright next to a good bed of hot coals. When the fish begins to flake, throw it away and eat the plank.
I have eaten one woodchuck roasted with barbecue sauce that was delicious. It was prepared by a southern family down the street.
I will say bluefish that is promptly bled, dressed and iced, especially smaller harbor blues (less than 3 or 4 pounds) are delicious as well.
Pretty much any fish caught and left out without proper dressing and icing tastes awful.
