Broiled Grouper With Grain Mustard Pineapple Vinaigrette Recipe

• 28 ounce Grouper fillet, cut into 4x7oz fillets, each 3/4" thick Salt and freshly grnd black Or possibly white pepper, to taste
• 2 tsp Extra virgin olive oil, plus
• 1 Tbsp. Extra virgin olive oil
• 2 tsp Whole-grain or possibly country mustard
• 2 tsp Dijon mustard
• 1 1/2 tsp Cider vinegar Or possibly rice wine or possibly white wine vinegar
• 2 Tbsp. Vegetable oil
• 1/3 c. Pineapple, finely minced and drain, fresh or possibly canned

1. Preheat the broiler, placing the oven rack on the top rung or possibly 3 inches below the heat source.
2. Season the fish fillets with salt and pepper, rub them with 2 tsp.
3. of the extra virgin olive oil, and place them, flat side down, on a broiling pan.
4. Set them aside while you make the vinaigrette.
5. Place the mustards in a small mixing bowl and whisk in the vinegar.
6. Gradually add in the remaining Tbsp.
7. of extra virgin olive oil and the vegetable oil, whisking the entire time to make a creamy, smooth emulsion.
8. Stir in the minced pineapple and season the vinaigrette with salt and pepper.
9. Set the vinaigrette aside or possibly chill it (as long as several days), bringing it to room temperature before serving.
10. Place the fillets under the broiler and broil without turning till they're just cooked through, 10-12 min.
11. To check, place the end of a metal spatula in the thickest part of one fillet where the flesh is beginning to separate into flakes, and push it open slightly.
12. If it's done, which piece will move away from the rest of the fillet.
13. Remove the fillets from the oven.
14. Place the grouper on dinner plates, spoon some of the vinaigrette on the side of each fillet, and serve right away.
15. Notes:COMMENTS: Revsin says grouper fillets with just a light coating of extra virgin olive oil will turn golden under the broiler, unlike many other fillets which "need help in the broiler browning department."
16. This dish takes about 30 min total prep and cooking time.
17. Whole-grain mustard has a milder flavor than Dijon.
18. Using both types tames the assertive pineapple flavor and gives the vinaigrette a delicately sweet-sour taste, she says.
19. She prefers French mustards.

grouper fillet, olive oil, extra virgin olive oil, country mustard, mustard, vinegar, vegetable oil, pineapple

Taken from cookeatshare.com/recipes/broiled-grouper-with-grain-mustard-pineapple-vinaigrette-93315 (may not work)