Grilled bluefish paillards
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Bluefish; (3-pound) | |
| 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 and lemon juice.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4771
Converted by MM_Buster v2.0l.
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