Grilled Whole Bluefish with Charred Corn & Yogurt Dressing and Peach Tomato Salad

Ingredients

• 2 cups Greek-style yogurt
• 1 tablespoon olive oil, plus more for oiling grill grates
• 2 jalapeño peppers, seeded and minced (about ⅓ cup)
• ¼ cup fresh-squeezed lemon juice
• 1 teaspoon chili powder
• ½ cup chopped cilantro, plus more for garnish
• ¼ cup fresh chopped dill, plus more for garnish
• ½ cup thinly sliced scallions or chives
• Freshly ground black pepper
• Kosher salt
• 2 ears fresh sweet corn, shucked and cleaned
• 2–3 pounds whole bluefish, scaled and gutted (have your fishmonger do this for you!)
• 2 tablespoons mayo (we like Kewpie brand Japanese mayo)
• 2 peaches or your favorite stone fruit, cut into bite-size pieces (approximately 1½ cups)
• 2 heirloom tomatoes, cut into bite-size pieces (approximately 1½ cups)
• 2 cups arugula or other salad greens, washed and dried
• 1½ teaspoons freshly squeezed lemon juice
• 3 tablespoons good quality extra-virgin olive oil