A Great Recipe - Bluefish Dijonnaise

If you're already a great cook, serving your guests this dish will solidify your standing as an accomplished chef. If on the other hand, you don't know the first thing about cooking, this recipe is so easy, you'll be able to fool people into thinking you know what you're doing.

Bluefish Dijonnaise

1/4 cup mayonnaise 3 tablespoons Dijon mustard 1/2 teaspoon dried thyme 4 - 6 ounce bluefish fillets (salmon or mackerel are the best substitutes) kosher salt ground black pepper 1) Place a large cast-iron or ovenproof skillet or griddle under the broiler and preheat until very hot; at least 10 minutes. 2) While the skillet is preheating, combine the mayonnaise, mustard and thyme in a small bowl. 3) Season the fillets with salt and pepper and paint one side of each fillet thickly with the mayo/mustard mixture. 4) Place the fish in the skillet, painted side up and broil until the coating is brown and bubbling, about 3 -5 minutes depending on the thickness of the fish. Serves 4. Adapted from Rick Moonen. Have the rest of your meal ready to go because you want to serve this as it comes out of the broiler. Make sure the oven mittens you wear to remove the skillet are extremely heat resistant because I promise, the cast iron will be super hot. Also, and this is very important, when you pull the skillet out of the oven, be dramatic. The fish will be sizzling and if you play it right, you'll look like you just did a show on the food channel. Enjoy.