Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    bluefish -- (3-pound)
   1      teaspoon      minced garlic
                        salt and pepper
   2      tablespoons   oil -- olive
                        extra-virgin olive oil
                        lemon juice

Preparation:

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.