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4 lbs. of 1" Medallions by crosscutting bluefish fillets Medallions of Bluefish
3 ts chopped garlic(to taste)
4 ts olive oil
2 ts chopped cherry peppers
Start out by drying the medallions using paper towels. Using a no stick skillet, and under low heat, add oil, peppers and garlic. After swirling these materials, gently layout the medallions and quickly cook until meat turns white. Gently turn the medallions and continue cooking until they're all white and transfer to a serving dish AS FINGERFOOD is best.
4 lbs. of 1" Medallions by crosscutting bluefish fillets Medallions of Bluefish
3 ts chopped garlic(to taste)
4 ts olive oil
2 ts chopped cherry peppers
Start out by drying the medallions using paper towels. Using a no stick skillet, and under low heat, add oil, peppers and garlic. After swirling these materials, gently layout the medallions and quickly cook until meat turns white. Gently turn the medallions and continue cooking until they're all white and transfer to a serving dish AS FINGERFOOD is best.
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