You know, I think if we knew how to spear fish like Tom Hanks in Castaway, and we could build a fire using sticks like the Boy Scouts, we could probably survive a while on a deserted island. And this is why: you take wood, fire, and fresh fish and there, folks, you have a little piece of heaven.
Our favorite grilled fish is fresh salmon, seated on a plank of cedar wood (rinsed, not soaked!), and baked at 350 degrees over indirect fire on a Big Green Egg. Before grilling we first coat the salmon with a mixture of olive oil and stone ground dijon mustard, then sprinkle with a mixture of kosher salt, coarse ground black pepper, and turbinado sugar. The turbinado sugar slowly melts as the filet bakes and makes for a slightly molasses-like sweetness that curls perfectly around the sharpness of the mustard.
Grill your salmon until an instant-read thermometer measures 135 degrees in the thickest part of the filet. Let it rest for 3-5 minutes before serving.
We served these filets with a side of asparagus, which were tossed in olive oil, salt, and pepper, then grilled over a very hot fire until just the slightest bit of charring begins to show.
Very simple and delicious. Even the most squeamish fish skeptic can be made a convert with this dish.