Grilled Bluefish Paillards

1. 1

   Fillet bluefish, removing skin, to make 4 10-to 12-ounce fillets.

2. 2

   Holding your knife almost parallel to work surface, slice each fillet into 4 broad, thin slices.

3. 3

   In a glass baking dish, season bluefish paillards with garlic, salt and pepper.

4. 4

   Pour olive oil over and turn several times to coat completely.

5. 5

   Cover and refrigerate for 1 hour.

6. 6

   Prepare a hot charcoal fire.

7. 7

   Oil grill well.

8. 8

   Brush garlic from paillards and grill about 1 minute per side, or until just done.

9. 9

   Serve 4 paillards per person, drizzled with extra-virgin olive oil a

* Per serving · 4 servings · Values may vary.

No additional tips available.