| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Taste4 |
1 |
servings |
INGREDIENTS
| 2 |
|
Bluefish; (3-pound) |
| 1 |
ts |
Minced garlic |
|
|
Salt and pepper |
| 2 |
tb |
Olive oil |
|
|
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.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4771
Converted by MM_Buster v2.0l.
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