Dijonnaise Fish

[GoneFission]

Ok, here's a way to cook fish that easy and delicious (2 of my favorite things!).    :twisted:

So you start out with some fish filets (skin on), some Dijonnaise, and coarse ground black pepper - here's some snapper and salmon (don't do both at the same time with the same recipe - this is a demo):



Then coat the fish surface with Dijonnaise - use a fork to make a nice, striped pattern, then add coarse ground pepper - make it look nice:



Then put it on the grill on high heat for 20 minutes or so:



When it's done, it looks nice and browned around the edges - here's the interesting part - you've got to use a spatula to lift the fish from the skin - the skin should be stuck to the grill - be careful here to get the fish off and leave the skin behind - here's how it looks about done:



And here's how the grill looks with the skin left behind:



And the fish is ready to serve (again do this with one type of fish - don't do several types the same way).  This goes great with a bottle (or two, or ???) of a rich white wine like an oaky Chardonnay, or even a robust beer like Newcastle or (Gone Fission's official beer) Carolina Blonde:

 

Tastes great and easy to fix!  If ya don't like it, you're not drinking the either the right wine/beer or enough of it.  See ya on the water!

[slvrlng]

Man that looks good too!

[wingtime]

Dude I have to go clean the drool off my laptop now.  Looks yummy!

[Marcq]

Looks yummy, cover of the BBQ closed or open?

Marc..

[GoneFission]

Cook it with the cover closed - cooking time depends on the type of fish and the thickness of the filet.  Figure 10 minutes for a thinner/lighter fish, and 20 or so for a thicker/heavier fish.  

Easy and tasty - try it!

[John Jones]

Sounds good Cap'n John.  
Just like yesterday, I always have a short Blonde when I change planes in Charlotte.

 

[slvrlng]

We tried this last night with salmon and it was kick butt! I didn't feel like cranking the grill up so we baked it and man it was awesome and very easy!

[slvrlng]

Hey Capt John, We like this recipe a lot, had it again the other night. I added a couple of things into the dijonaise just to see what would happen.
First a little garlic powder.
Second a shot of worcestershire sauce.
Third, just a little dill weed.

My wife said it made the filets taste like something you would have at a really good seafood restaurant. Try it out and you won't be disapointed!

[GoneFission]

Sounds good!  My college buddies used to say a little weed made everything better!            

See ya on the water!

[slvrlng]

Somehow I knew a comment like that was coming!

[wingtime]

Very good!  I used this on salmon and my girlfriend who doesn't like fish very much loved it.  I was tempted to kick it up a few notches with garlic but I decided to see who the original recipe worked out.

[slvrlng]

Hey WT if she liked the salmon think what she's gonna say about some cobia steaks!

[gran398]

Wow! Tasty!

New to this board, like the jive here already!

Skied behind a 19 6 as a kid...30 years ago. Looking to find a good 19 6 at present. Any help, much appreciated.

Like to cook as much as fish...I'm a native of coastal Carolina (ILM).

Gonna supply you guys with a bunch of ways to cook Carolina Pit BBQ.

If that's okay....    

Best,

Scott

[fannydunker222]

I made some last night it was the bomb diggity I did it with some fresh cobia so good the family fell in love with it

[GoneFission]

I made some last night it was the bomb diggity I did it with some fresh cobia so good the family fell in love with it