Recipe courtesy of David Rosengarten

Grilled Bluefish Paillards

  • Total: 1 hr 15 min
  • Prep: 1 hr 10 min
  • Cook: 5 min
  • Yield: 4 servings
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Ingredients

2 (3-pound) bluefish

1 teaspoon minced garlic

Salt and pepper

2 tablespoons olive oil

Extra-virgin olive oil

Lemon juice

Directions

  1. 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.
  2. 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
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