Grilled Bluefish Paillards Recipe - Cooking Index
Grilled Bluefish Paillards Recipe - Cooking Index
| 2 | Bluefish - (3-pound) | |
| 1 teaspoon | 5ml | Minced garlic |
| Salt and pepper | ||
| 2 tablespoons | 30ml | Oil - olive |
| Extra-virgin olive oil | ||
| Lemon juice |
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.
Source:
Bobby Flay and Jack McDavid
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