Broiled Red Snapper Glazed with Green Peppercorn Mustard
1-1/2-2 pounds red snapper fillets skinned
1/2 cup fresh lemon juice
2 cups water
2 bunches arugula coarse stems removed washed and dried
6 tablespoons olive oil
3 tablespoons Silver Palate Green Peppercorn Garlic Mustard
Chopped parsley, for garnish
This quick, simple dish can be prepared with almost any fish. Try it with halibut, bluefish, grouper, sole or flounder. Cooking time will vary slightly depending on the thickness of the fillets. Place fillets in a resealable plastic bag. Combine lemon juice with water and pour over fillets. Seal bag and refrigerate for 30 minutes, turning once. Line a serving platter with arugula. Preheat broiler. Combine oil and Silver Palate Green Peppercorn Garlic Mustard. Transfer fish to a broiling pan and brush with half of the mustard-oil mixture. Broil 4 inches from heat for 4 minutes. Turn carefully, quickly brush with remaining mustard and broil 4 minutes more, or until fish flakes easily with a fork. Transfer to the serving platter. Sprinkle with chopped parsley.