A little mayonnaise coats the fish to keep it marvelously moist. Use this recipe with any fresh local fish such as bluefish or rockfish.
Lightly season the fish with salt and pepper, then brush 1 part Dijon mustard and 2 parts good mayo all across the fish’s flesh to coat. Add chopped dill, if desired and broil it in the oven for about 6-8 minutes. Or, lay it on some heavy-duty aluminum foil and slip it onto a hot grill, close the cover, and cook until opaque and moist on the inside (again about 6-8 minutes for fish less than 1-inch).
Serve with an Heirloom Tomato Salad and Grilled Sweet Corn
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