Grilled Salmon Fillets With Spicy Herb Sauce

4 salmon fillets, 8 ounces each (or substitute fillets of striped bass, bluefish, or mahi-mahi)

3 table spoons vegetable oil 
Kosher salt and freshly cracked black pepper to taste

For the sauce:
1 bunch fresh parsley, washed and dried, large stems removed 
½ cup fresh cilantro leaves, washed and dried 
½ cup fresh mint leaves, washed and dried
1 garlic clove peeled 
2 tablespoons grainy mustard
5 dashes of Tabasco sauce, or to taste
½ cup olive oil
1 tablespoon fresh lemon juice

Gas Grills: Set Grill to Medium High heat with lid down before cooking
Char Coal Grills: Wait until coals turn white then spread them evenly

1. Rub the salmon fillets on both sides with the vegetable oil and sprinkle them generously with salt and pepper. Place them over the coals and grill until they are just opaque throughout, 6 to 8 minutes per side. To check for doneness, poke the fish with your finger to check its firmness level (see page 13): if you’re unsure, nick peek and cheat: Cut in to one of the fillets at the fillets at its thickest point and peek to be sure it is just opaque all the way through.

2. While the salmon is cooking, combine all the sauce ingredients in a food processors or blender and puree until smooth.

3. Serve each salmon fillet topped with a spoonful of the sauce, passing any remaining sauce on the side.

Cook-to-Cook: Be particularly careful not to overcook the fish here. And again, to prevent sticking, remember the preheated and very clean grill grid, the lightly oiled fish, and the prohibition against moving the fish during the first 2 minutes of cooking.

Servings: 4


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