Blue Fish Fillets with Creole Mustard Sauce Recipe

8 6-ounce fillets
salt to taste
pepper to taste
1 tablespoon vegetable oil, as needed
Creole mustard sauce

1. Portion the bluefish at 5 ounces
2. Season the bluefish with salt and pepper to taste and brush with oil. Place fish in a hand grill.
3. Grill or broil the fish until cooked, suggested cook time 5-8 min.
4. Serve the fillets with the creole mustard sauce.

Creole Mustard Sauce

2 ounces minced shallots
4 fluid ounces cider vinegar
2 teaspoons black peppercorns, fresh-cracked
2 bay leaves
1 pint dry white wine
8 fluid ounces heavy cream, reduced by half
1-1/2 pounds diced butter
1 ounce dijon mustard, to taste
1 ounce creole mustard, to taste
1 ounce mild mustard, to taste

1. Combine the shallots, vinegar, peppercorns, bay leaves and wine. Reduce the mixture to 6 ounces.
2. Add the heavy cream and reduce the mixture by half. Strain the sauce and return it to the heat.
3. Whisk in the butter gradually over low heat. Do not allow the sauce to boil.
4. Add the mustards to taste.