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Grilled or Broiled Fish

Posted by Solitary Dancer on April 22, 2008

I found this over at Florida Fishing Online Magazine’s recipe section. I’ve been lacking in posting good seafood recipes I thought this fit the bill.  Here’s the one recipe I picked from the list.  There are more so make sure you check it out.

This one comes from Henry Schoolfield and sounds really nice.  Here’s the recipe in his words:


I am a big believer in keeping things simple when it comes to recipes. This one was adapted from Jane Brody’s “Good Seafood Book” and is as good as it is simple. It can be used with almost any fish. Can be broiled or grilled.


  fillets (preferably 1/4″ or so thickness if broiled)
  vegetable oil spray or canola oil
  fresh ground black pepper or your favorite
  seafood seasoning  
  Dijon mustard


  1. If broiling, place broiling rack about 6″ from heat.
  2. Line pan with aluminum foil and spray pan and fish with vegetable oil or brush with canola oil.
  3. Apply fresh ground pepper or other seasoning to fish then coat with generous amount of Dijon mustard on both sides.
  4. Broil for 5 to 10 minutes until mustard becomes somewhat dark in color in color and fish begins  to flake.   

If grilling, thicker fillets can be used than  when broiling. To help keep your fillets intact  when grilling, it is a good idea to use a fish basket sprayed with PAM or a similar product.  Serve with lemon wedges.

Henry Schoolfield


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