Grilled Bluefish Paillards Recipes

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WHOLE GRILLED BLUEFISH



Whole Grilled Bluefish image

Provided by Food Network

Categories     main-dish

Yield 4 to 5 servings

Number Of Ingredients 8

1 whole, cleaned and gutted bluefish, about 5 pounds
1 cup white wine
1 bunch thyme
1 lemon, sliced into 1/4 inch thick rounds
4 whole, peeled cloves of garlic
Olive oil
Salt
Pepper

Steps:

  • Place bluefish in a shallow pan and pour the wine over the fish. Rub the fish well with the wine and let sit for 10 minutes. Remove the fish from the wine. Place whole thyme, lemon slices and garlic into the belly of the fish. Rub the fish all over with olive oil. Season well with salt and pepper. Place the fish on a grill over medium heat. Grill for about 10 minutes per side, or until the flesh is no longer translucent.

WHOLE GRILLED BLUEFISH



Whole Grilled Bluefish image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

1 whole bluefish, cleaned
3 tablespoons, olive oil
2 lemons, juiced
3 limes, juiced
2 tablespoons freshly ground pepper
2 tablespoons sea salt
1 to 2 lemons, cut in wedges

Steps:

  • Preheat grill to medium.
  • Dress fish with oil, and lemon and lime juices. Season with pepper and salt. Be sure to rub all ingredients throughout fish and inside cavity. Stuff inside of fish with lemon wedges.
  • Place in fish basket. Cook 10 to 15 minutes per side or until skin is slightly charred. Remove carefully. Serve with lemon.

FAST AND EASY PLATE COOKED FISH PAILLARD WITH GINGER, GARLIC, AND TOMATOES



Fast and Easy Plate Cooked Fish Paillard with Ginger, Garlic, and Tomatoes image

What the black bean cake did for the Santa Fe Bar and Grill in Berkeley, this paillard of fish did for Stars in San Francisco. I developed it with the same purpose: to present, at the opening of a restaurant, a fast, new, easily cooked, foolproof, and easily understood dish. With a little advance chopping and slicing, you can serve this winning dish in five minutes. Use sturgeon and garnish the center of the cooked fish with a tablespoon of spiced crabmeat, cooked fish in green goddess mayonnaise, or preserved tuna in sour cream mixed with ancho chili puree. Or use radish salad as on the sea bass. And spoon over the fish your choice of a flavored cream from a puree of chipotle, mixed herbs, or a ginger puree. Or cut open an avocado, dice it, add a teaspoon of cumin and 2 tablespoons lime juice, and put that in the center of the cooked fish.

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 19

4 (2-ounce) slices boneless and skinless fillet of salmon, tuna, halibut, grouper, red snapper, sturgeon, sea bass, or albacore, no thicker than 1/4 inch
3 tablespoons butter
1 cup fish stock, recipe follows
1 (2-ounce) piece fresh ginger, peeled, finely chopped
3 cloves garlic, finely chopped
2/3 cup chopped tomatoes
12 sprigs fresh cilantro
Salt
Freshly ground black pepper
5 pounds fish carcasses
1 cup finely chopped celery
1 cup finely chopped onion
2 bay leaves
1 sprig fresh thyme or 1/2 teaspoon dried leaves
2 sprigs fresh parsley
1 sprig fresh tarragon or chervil, or 1/2 teaspoon dried leaves
1/2 teaspoon salt
1 gallon water
1 cup dry white wine

Steps:

  • Preheat the oven to 350 degrees F. or preheat the broiler.
  • Pound the fish slices until they are evenly 1/8-inch thick.
  • Put 4 heat resistant plates in the oven or under the broiler until hot. Remove and brush each 1 with 1/2 teaspoon of the butter.
  • Season the paillards of fish with salt and pepper and put 1 on each plate. Mix the fish stock, ginger, garlic, and tomatoes in a saute pan. Bring to a boil and cook 2 minutes. Whisk the remaining butter into the sauce and pour it over the fish.
  • By the time you garnish the plates with the cilantro, the fish will be done.
  • Wash the fish carcasses, removing the gills from the heads, and, under running water, scrape away any blood from the backbone.
  • Put the celery, onion, herbs, and salt in a pot. Add 1 cup of the water, cover, and sweat the mixture over low heat for 10 minutes. Do not let any browning occur.
  • Add the fish carcasses and remaining water. Bring to a boil over high heat. The moment it boils, lower the heat to a bare simmer. Stir the bones around very gently for a few seconds so that any coagulated albumin trapped at the bottom will rise to the surface. Skim off any scum, avoiding floating vegetables or herbs. Simmer uncovered for 20 minutes.
  • Add the wine, and simmer for another 10 minutes. Remove from the heat, let sit for 5 minutes, then carefully ladle all the stock into a fine strainer set over a container. Do not press down on any fish in the strainer. Put the last of the stock into the strainer and discard the debris. Immediately refrigerate the stock uncovered. When cold, cover and keep refrigerated or frozen until needed.

GRILLED BLUEFISH



Grilled Bluefish image

Provided by Food Network

Time 17m

Number Of Ingredients 5

Bluefish, or other fish suitable for grilling
Fresh herbs such as rosemary, thyme, and parsley
Lemon slices
Chopped garlic
Olive oil, for brushing fish

Steps:

  • Clean and scale fish. Stuff abundant quantities of fresh herbs into the cavity, then add slices of lemon, and chopped garlic. Brush skin on both sides with olive oil, season with salt and pepper, and if desired put into fish-grilling basket and clamp shut. Grill for approximately 6 minutes on each side, turning fish only once. Garnish with more fresh herbs and sliced lemon and serve. Roast potatoes and grilled summer vegetables go well with this dish. Tip: Bluefish caught early in the season, though smaller, are much less oily than those caught later in the summer.;

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