mustard crusted snapper

Started with 2 red snapper filets, dusted with salt, slap yo mama, onion powder and then coated with a Rosemary Dijon mustard.

Mixed up a coating of panko, finely grated Romano, mustard, dried onion, touch of olive oil, old bay, black pepper and the contents of other spice jars that were in reach.  Coated fillets.

Grilled direct, skin side down @ 500 degrees way up in the dome to kind of broil the crust - this worked well.

My wife sautéed some kale with kalamata olives, capers, sun dried tomatoes and some crisped prosciutto.

This was the first time I've cooked fish to temp, I pulled at ~150 and it was a bit dry already.  I had no idea what temp to shoot for.  It was still good, but next time a more neutral mustard like grey poupon. And a little less mustard.