Fish Recipe?

Post by **Sylvus** » March 18, 2007, 7:04 pm

I'm on vacation right now and we went deep sea fishing this morning and caught a bunch of dolphin. Any recommendations on how to cook it? We have a grill and full kitchen and everything. I don't have the slightest idea the best way to go about it. I'm guessing just lemon and garlic and throw it on the grill, but if anyone has any better ideas I'm all ears.

Aslanna · Post by **Aslanna** » March 18, 2007, 8:15 pm

Sylvus wrote:I'm on vacation right now and we went deep sea fishing this morning and caught a bunch of dolphin.

Don't eat Flipper!

Lalanae · Post by **Lalanae** » March 18, 2007, 10:10 pm

Nice catch!

The fish look good too!

Canelek · Post by **Canelek** » March 18, 2007, 11:19 pm

After the lemon/garlic thing, a touch of fresh pesto would go a long way right at the end of cooking.

I forget where the Dorado is on the fishiness scale.... perhaps some type of apple chutney or what not....all about the sauce.

Arborealus · Post by **Arborealus** » March 19, 2007, 12:50 pm

Keep it real simple and fresh. Marinate steaks in a combo of fresh OJ and Lime juice with finely chopped chives and shallots.

Marinade:

1 C OJ
1/4 C Lime
1 tbsp chopped fresh chives
1 tbsp chopped shallots

Marinate steaks or large fillets a few hours. Reserve marinade.

Remove fish. Salt and Pepper to taste. HOOKERWHORESLUT each steak with a teaspoon of grated coconut.

Grill, Broil brushing with remaining marinade. Serve hot.

Or pan fry in sweet (unsalted) butter (don't use margarine) til golden. Set fish aside, put remaining marinade into pan to deglaise. Bring to a fast simmer. Add a shot of light rum and quickly burn it off (be careful when you add the rum if you have a good simmer going it will and should spontaneously ignite if it doesn't then use a grill lighter to ignite it).

Plate the fish and drizzle with the sauce serve immediately.

You can do the sauce for the grilled/broiled too just add 1/4 cup of clam juice (or fish stock if you have it handy) since you won't have the fish in the pan.

Sides should be simple maybe some saffron rice and a spring greens salad with vinagrette. A good woody chardonnay.

Lalanae · Post by **Lalanae** » March 19, 2007, 12:52 pm

Remove fish. Salt and Pepper to taste. HOOKERWHORESLUT each steak with a teaspoon of grated coconut.

Sicko

Arborealus · Post by **Arborealus** » March 19, 2007, 12:55 pm

Lalanae wrote:
Remove fish. Salt and Pepper to taste. HOOKERWHORESLUT each steak with a teaspoon of grated coconut.
Sicko

Arborealus · Post by **Arborealus** » March 19, 2007, 1:03 pm

Also any of the following sauces will go nicely with teh Dorado/Mahi Mahi/Dolphin.

Beurre Blanc

1/4 cup white wine vinegar
1/4 cup fresh lemon juice
1 tablespoon minced shallots
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
12 ounces (1 1/4 cups) butter, chilled and cut into pieces
A squeeze of fresh lemon juice

In a heavy saucepan, boil first 5 ingredients until mixture is reduced to about 1 1/2 tablespoons. Remove from heat

Immediately beat in half the butter, until it forms a creamy paste.

Set saucepan over low heat and continue beating in a piece of butter at a time just as the previous piece is almost fully incorporated. The sauce should have the consistency of a light hollandaise.

Remove from heat, season to taste with salt, pepper and a squeeze of lemon.

Beurre Cajun

1/4 cup crawfish tails with fat
1/2 cup dry white wine
1 tbsp lemon juice
1 clove diced garlic
1 tbsp sliced green onions
1/4 cup finely sliced andouille
dash of Tabasco Sauce
8 ounces chipped, unsalted butter
salt and cayenne pepper to taste

In a sauté pan over medium high heat, combine crawfish tails, wine, lemon juice, garlic, green onions, andouille and Tabasco Sauce. Sauté approximately three to five minutes or until all liquids in pan are reduced by one half volume. Add chipped butter, a few pieces at a time, swirling pan, constantly. Do not stir with a metal spoon or wire whisk as hot spots will develop in the pan and butter will separate. Continue to add butter, a few pieces at a time, swirling pan, until all is incorporated. Remove from heat and season to taste using salt and cayenne pepper. This sauce is excellent when served over pan sautéed or charbroiled fish.

Beurre Creole

8 ounces unsalted butter, chipped
1/2 cup dry white wine
2 tbsps lemon juice
2 thin lemon slices
1/4 cup jumbo lump crabmeat
1/4 cup diced tomatoes
1 clove garlic, minced
1 tbsp sliced green onions
8 -10 whole peppercorns
1 whole bay leaf
3 whole basil leaves
1 tsp tomato sauce
dash of Tabasco sauce
salt and cayenne pepper to taste

In a sauté pan, combine wine, lemon juice, lemon slices, crabmeat, tomatoes, garlic, green onions, peppercorns, bay leaf and basil over medium-high heat. Sauté approximately 3 minutes or until juices are rendered into the pan. Add tomato sauce, blend well into mixture and continue to cook until juices have been reduced to approximately 2 tablespoons. Swirling pan constantly, add a few chips of butter at a time until all is incorporated. Do not use a metal spoon or wire whisk as hot spots may develop and butter will separate. Season to taste using Tasbasco sauce, salt and pepper. Serve as is, or strain if desired.

Arborealus · Post by **Arborealus** » March 19, 2007, 1:05 pm

I'm also thinking a mango/cumin vinagrette lemme think about a recipe for that...I'll post it later...

Post by **Sylvus** » March 19, 2007, 1:52 pm

Arborealus wrote: Marinade:

1 C OJ
1/4 C Lime
1 tbsp chopped fresh chives
1 tbsp chopped shallots

Marinate steaks or large fillets a few hours. Reserve marinade.

Remove fish. Salt and Pepper to taste. HOOKERWHORESLUT each steak with a teaspoon of grated coconut.

Grill, Broil brushing with remaining marinade. Serve hot.

Definitely doing this. Looks like we're for sure grilling them. We have enough to try a couple different styles, so if you have any other ideas that are easy and require few ingredients, feel free! Mom isn't interested in spicy, so the cajun idea is out.

Arborealus · Post by **Arborealus** » March 19, 2007, 2:44 pm

Ok Cumin Mango Vinagrette...

2C Extra Virgin Olive Oil
1/2 C White Wine Vinegar
1/2 C ripe mango
1 tbsp white rum
1 tbsp white sugar
1 tsp powdered cumin
1 tsp lime juice
salt and cracked black pepper to taste

Throw everything except 1/4 cup mango in a blender blend til smooth...Add the rest of the mango pulse a couple times

Couple ways to use this:

Use as a marinade/grilling/broiling brush as in my first recipe...

Another great way to use this would be like

Oaxacan Chalupas/Tacos/Wraps

Steam the dolphin until done flake the meat.

Dice tomatoes and toss with shredded lettuce and a bit of cilantro (can add Tomatillos, diced green chiles, diced red chiles). Toss with some of the vinagrette.

Shred some Queso Fresco (or some monterey jack)

Buy/Make Flour Tortillas, Flatbreads, Chalupa Wraps, Taco Shells, Taco salad shells...whatever...

Place lettuce mix on/in shell/wrap Add flaked fish top with some vinagrette and shredded cheese. Roll up wrap...Eat...

Easy as hell and damn now I am drooling...

Post by **Sylvus** » March 19, 2007, 6:02 pm

k, dolphin is swimming in the lime/oj combo and the mango cumin. another set is just getting some lemon and butter.

i'll let you know how it turned out, thanks a lot!

Arborealus · Post by **Arborealus** » March 19, 2007, 6:10 pm

Rawk! Bon Apetit!

Pherr the Dorf · Post by **Pherr the Dorf** » March 20, 2007, 1:57 am

adding a little tequila to that marinade would not have sucked

Arborealus · Post by **Arborealus** » March 20, 2007, 12:18 pm

Pherr the Dorf wrote:adding a little tequila to that marinade would not have sucked

Ooh yeah...nice touch...

Post by **Sylvus** » March 20, 2007, 5:53 pm

Fish was a big hit, everyone loved it. Thanks a lot for the help!

Arborealus · Post by **Arborealus** » March 20, 2007, 6:58 pm

Quite Welcome sirrah!

Chidoro · Post by **Chidoro** » May 9, 2007, 12:52 pm

Shame I missed this thread, those were some great looking fish.

I fucking starving, do we have any dolphin Earl?

VeeshanVault

Fish Recipe?

Fish Recipe?

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