|
|
| Filet Of Grilled Dolphin With A Succotash of Shrimp, Butter Beans, Yellow Corn and Fresh Spinach |
| 4 Servings |
 |
| Ingredients For Succotash |
1 t Olive Oil
1/2 C Diced Red Onion, cut in 1/2 inch dice
1 t Minced Garlic
1/2 C Diced Red Pepper, cut in 1/2 inch dice
1 1/2 C Cooked Fresh Yellow Corn Kernels
2 C Cooked Butter Beans
20 Large Peeled and Deveined Shrimp
2 C Washed, Stemmed and Julienned Fresh Spinach
1 C Chicken Gravy (see recipe below)
1/2 C Chicken Broth
Salt and Freshly Ground Black Pepper To Taste |
|
|
|
|
| Method |
| Heat the olive oil in a heavy-bottomed saucepan over medium heat.
Add the onions, garlic, red peppers and corn and sauté, stirring for 2 to 3 minutes, or until the onions become translucent.
Add the butter beans and mix in well.
Add the shrimp, spinach, Chicken Gravy and chicken broth.
Simmer, stirring until the shrimp are pink and have begun to curl up and the spinach is wilted.
Season with salt and freshly ground black pepper to taste.
Fire your grill.
Remove the dark, reddish meat from the dolphin filets.
Brush them with olive oil and sprinkle with salt and black pepper.
Place the filets on the hot grill, skin side up.
You can recognize the skin side of the filet by its silvery sheen.
Grill the filet for six to seven minutes per side.
Divide the hot shrimp succotash between 4 warm plates.
Place the grilled dolphin on top and serve immediately. |
| Ingredients For Dolphin |
4 Skinless Dolphin Filets, 6 to 7 ounces each
1/4 C Olive Oil
Salt and Freshly Ground Black Pepper To Taste |
| Ingredients For Chicken Gravy |
4 T Butter
1/2 C Flour
4 C Chicken Broth
2 T Finely Chopped parsley
Salt and White Pepper to Taste |
| Method |
| Melt the butter in a heavy-bottomed sauce pan over low heat.
Make a roux by adding the flour and stirring until well combined.
Continue to cook over low heat for 5 minutes, stirring very frequently until the roux develops a light golden color and has a nutty aroma.
Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously.
Keep stirring constantly until the broth begins to thicken and is smooth.
Gradually add the remaining 2 cups of broth, stirring constantly until the broth thickens into a gravy.
Continue to simmer over low heat for 15 minutes to cook out the starchy flavor.
Add the chopped parsley and any pan drippings.
Season to taste with salt and pepper.
Serve immediately. |
|
|
|
|
|
|
|
|
|
|
|
|
|
