Title: Broiled grouper with grain mustard-pineapple vinaigrette
 Categories: Seafood, All
      Yield: 4 Servings
 
     28 oz Grouper fillet; cut into
           -4x7oz fillets, each 3/4"
           -thick
           Salt and freshly ground
           -black OR white pepper; to
           -taste
      2 ts Olive oil; plus
      1 tb Olive oil
      2 ts Whole-grain or country
           -mustard
      2 ts Dijon mustard
  1 1/2 ts Cider vinegar OR rice wine
           -or white wine vinegar
      2 tb Vegetable oil
    1/3 c  Pineapple; finely chopped
           -and drain, fresh or canned
 
  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.