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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: Preheat the broiler, placing the oven rack on the top rung or 3 inches
below the heat source. Season the fish fillets with salt and pepper, rub
them with 2 teaspoons of the olive oil, and place them, flat side down, on
a broiling pan. Set them aside while you make the vinaigrette.
Place the mustards in a small mixing bowl and whisk in the vinegar.
Gradually add the remaining tablespoon of olive oil and the vegetable oil,
whisking the entire time to make a creamy, smooth emulsion. Stir in the
chopped pineapple and season the vinaigrette with salt and pepper. Set the
vinaigrette aside or refrigerate it (as long as several days), bringing it
to room temperature before serving.
Place the fillets under the broiler and broil without turning until they're
just cooked through, 10-12 minutes. 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. If it's done, that piece
will move away from the rest of the fillet. Remove the fillets from the
oven.
Place the grouper on dinner plates, spoon some of the vinaigrette on the
side of each fillet, and serve right away.
Notes: COMMENTS: Revsin says grouper fillets with just a light coating of
olive oil will turn golden brown under the broiler, unlike many other
fillets that "need help in the broiler browning department." This dish
takes about 30 minutes total prep and cooking time. Whole-grain mustard has
a milder flavor than Dijon. Using both types tames the assertive pineapple
flavor and gives the vinaigrette a delicately sweet-sour taste, she says.
She prefers French mustards.
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