Best Grilled Bluefish Paillards Recipes
SUPER SUMMER GRILLED BLUEFISH
Have a ton of bluefish and don't know what to do with it? Give this a try! Bluefish has a reputation for being a very strong fish. This super citrus marinade gives this grilled fish a bright and delicious flavor. I just made some (which I caught and froze) and it came out superb.
Provided by MILLERNB
Time 43m
Yield 4
Number Of Ingredients 8
Steps:
- Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Season with salt, pepper and seafood rub. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.
- Preheat a grill for high heat. When the grill is hot, oil the grate.
- Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving.
Nutrition Facts : Calories 721.9 calories, Carbohydrate 9.2 g, Cholesterol 269.5 mg, Fat 32.9 g, Fiber 0.2 g, Protein 91.6 g, SaturatedFat 6 g, Sodium 1883.9 mg, Sugar 5.9 g
WHOLE GRILLED BLUEFISH
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.
GRILLED PAILLARDS OF BEEF WITH RED WINE AND PORT SAUCE
At Mirabelle, chef Reuge serves the paillards, in this case thin slices of strip steak, on a bed of red cabbage braised in red wine and garnishes the dish with fresh herbs.
Provided by Guy Reuge
Yield Serves 6
Number Of Ingredients 13
Steps:
- Prepare grill.
- Make a bouquet garni by wrapping parsley, thyme, and bay leaf in cheesecloth and tying it closed with kitchen string. Thinly slice shallots. In a heavy 3- to 4-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté shallots with bouquet garni, stirring, until shallots are golden. Add Port and deglaze pan, scraping up any brown bits. Add red wine and boil sauce until almost evaporated and reduced to a glaze, about 2 tablespoons. Add stock and boil sauce until slightly thickened and liquid is reduced to about 2/3 cup. Pour sauce through a fine sieve into a small saucepan and discard bouquet garni. Season sauce with pepper and salt and keep warm, covered.
- Pat steaks dry and season with pepper and salt. Grill steaks on a lightly oiled rack set 5 to 6 inches over glowing coals about 30 seconds on each side for medium-rare. (Alternatively, grill steaks in a hot, lightly oiled, well-seasoned ridged grill pan over moderately high heat.)
- Serve steaks with sauce.
GRILLED BLUEFISH
Provided by Food Network
Time 17m
Number Of Ingredients 5
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.;
FAST AND EASY PLATE COOKED FISH PAILLARD WITH GINGER, GARLIC, AND TOMATOES
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
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.
WHOLE GRILLED BLUEFISH
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.
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