2 bluefish -- (3-pound)
1 teaspoon minced garlic
salt and pepper
2 tablespoon oil -- olive
extra-virgin olive oil
lemon juice
Instructions:
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.
