Serve with 1 cup grilled potatoes, 2 cups mixed greens, and 1 tbsp Epicure Dressing, your choice.
INGREDIENTS 3 tbsp Dijon mustard 2 tbsp honey 2 tbspWest Coast Burger Seasoning 4 - 4 oz (113 g) skinless fish fillets such as cod, snapper, or salmon, about 1” thick 2 tsp oil Sea Salt (Grinder), to taste Black Pepper (Grinder), to taste
Preheat grill to medium heat.
Meanwhile, in a small bowl, whisk together mustard, honey, and seasoning. It will be a thick sauce.
Rub fish with oil, season with salt and pepper. Spread top with about 1⁄3 of the sauce. Place on grill, non-sauced side down. Barbecue, with lid closed, 2–3 min.
Gently flip and spread the other side with another 1⁄3 of the sauce. Barbecue 2–3 min.
Flip once more and spread remaining sauce on top. Grill an additional 1–2 min, until desired doneness.
Per serving: Calories 150, Fat 3 g (Saturated 0.3 g, Trans 0 g), Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 11 g (Fiber 0 g, Sugars 8 g), Protein 20 g.
TIP Start with a clean grill to prevent sticking and make sure to choose fish fillets that are at least 1” thick. Firm fleshed fish like salmon, trout, cod, or snapper are excellent choices.
To grab my FREE Ultimate BBQ Guide & Recipes click the Link. I've got you covered with staying healthy while grilling!! https://www.helenpaquette.com/tools-resources
To learn more about about the products I used in this recipe, click here https://helenpaquette.epicure.com/