Recipe courtesy of David Rosengarten
Grilled Bluefish Paillards
- Yield: 4 servings
- Total: 1 hr 15 min
- Prep: 1 hr 10 min
- Cook: 5 min
Ingredients
2 (3-pound) bluefish
1 teaspoon minced garlic
Salt and pepper
2 tablespoons olive oil
Extra-virgin olive oil
Lemon juice
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