(or pork tenderloin... or maybe even chicken - haven't tried it w/chicken yet, though.)
Roughly equal parts (I don't measure this, it's just... some.)
a good grainy mustard
Mix it together... let the beast of your choice bathe in it for a bit, and grill. (or sometimes I just put our oven up as high as it goes, and put the fish in for 10 minutes per inch o'thickness.)
We speculate you could use rum, or applejack, or other high octane beverage of your choosing, and it'd still be good. I'm partial to bourbon, myself, though.
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