A little mayonnaise coats the fish to keep it marvelously moist.
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
