Bluefish Dijonnaise

• 1/4 cup mayonnaise
• 3 tablespoons Dijon mustard
• 1/2 teaspoon dried thyme
• 4 6-ounce bluefish fillets, skin and bones removed
• Kosher salt
• freshly ground black pepper

1. Place a large cast-iron griddle or ovenproof skillet under the broiler and preheat until very hot, at least 10 minutes.
2. Meanwhile, combine the mayonnaise, mustard and thyme in a small bowl.
3. Generously season the fillets with salt and pepper.
4. Paint one side of each fillet thickly with the mustard mixture.
5. Place the fish in the skillet, painted side up, and broil until the coating is brown and bubbling, 3 to 4 minutes.

mayonnaise, mustard, thyme, bluefish fillets, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1012738 (may not work)