1 1/2 pounds fish fillet
salt
1 Tbsp Dijon mustard
1 Tbsp olive oil
1 tsp chopped fresh herbs (oregano, tarragon, etc)
fresh herb leaves for garnish
Season fish lightly with salt.
Combine mustard, oil and herbs and rub the mixture over both sides of the fish. Set aside for up to 2 hours in the refrigerator.
Place the fish in the wire grilling basket. Spread any remaining mustard mixture over the fish. Grill over hot charcoal fire until a thin skewer easily penetrates the thickest part of the fillets, 3 to 5 minutes per side, depending on the fish.Garnish with leaves of the same herb used in the marinade.
Serves 4.
