Grilled Bluefish Paillards

• 2 (3-pound) bluefish
• 1 teaspoon minced garlic
• Salt and pepper
• 2 tablespoons olive oil
• Extra-virgin olive oil
• Lemon juice

1. Fillet bluefish, removing skin, to make 4 10-to 12-ounce fillets.
2. Holding your knife almost parallel to work surface, slice each fillet into 4 broad, thin slices.
3. In a glass baking dish, season bluefish paillards with garlic, salt and pepper.
4. Pour olive oil over and turn several times to coat completely.
5. Cover and refrigerate for 1 hour.
6. Prepare a hot charcoal fire.
7. Oil grill well.
8. Brush garlic from paillards and grill about 1 minute per side, or until just done.
9. Serve 4 paillards per person, drizzled with extra-virgin olive oil a

bluefish, garlic, salt, olive oil, extravirgin olive oil, lemon juice

Taken from www.foodnetwork.com/recipes/grilled-bluefish-paillards-recipe.html (may not work)