Recipe courtesy of David Rosengarten
Total:
1 hr 15 min
Active:
1 hr 10 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Fillet bluefish, removing skin, to make 4 10-to 12-ounce fillets. Holding your knife almost parallel to work surface, slice each fillet into 4 broad, thin slices. In a glass baking dish, season bluefish paillards with garlic, salt and pepper. Pour olive oil over and turn several times to coat completely. Cover and refrigerate for 1 hour.

Prepare a hot charcoal fire. Oil grill well. Brush garlic from paillards and grill about 1 minute per side, or until just done. Serve 4 paillards per person, drizzled with extra-virgin olive oil a

IDEAS YOU'LL LOVE

Greek Grilled Eggplant Steaks

Recipe courtesy of Ree Drummond

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Grilled Leg of Lamb

Recipe courtesy of Ina Garten

Grilled Leg of Lamb

Recipe courtesy of Tim Ferree

Tomato Soup and Grilled Cheese

Recipe courtesy of Rachael Ray

Grilled Lemon Chicken

Recipe courtesy of Ina Garten

Grilled Pork Chops

Recipe courtesy of The Neelys

Ultimate Grilled Cheese

Recipe courtesy of Ina Garten

Grilled Holiday Honey Ham

Recipe courtesy of The Neelys

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking