Becca Schlaff Dorade oil on canvas 36″ x 60″ I forgot to put the SD card back in the camera after uploading the last batch of my pictures to the computer, so unfortunately there are no photo images of his meal. Instead I’ve located the painting above as a stand-in for the main focus of the meal, and I …
Search for dolphinfish - 9 results found
dolphinfish with crispy potatoes, tomatoes, olives
Okay, this may not be easy to explain. I’ve never actually cooked dolphin before, and in fact I didn’t cook ‘dolphin’ tonight. What I prepared was dolphinfish, which is not a mammal by any stretch of the imagination: Think of all those curvaceous creatures which were used to decorate classical furniture, architectural features, and garden ornaments (I’m not absolutely …
dolphin, leek, chili, micro scallion; tomato, mint; puntarelle
Paul wanted me to go home with the sea robin, which was actually less than half the price of the dolphin he was selling. Speaking as my fishmonger, he said that by cooking and then writing about it on this food blog I might be able to expand the market for a very under-appreciated fish, …
zesty dolphin with habanada; minutina; currant tomatoes
It’s a super fish, its flavor and texture poised between the most interesting of the rich oily seafood and the most delicate of white-fleshed varieties. I love it. four fillets (a total of one pound) of skinned local dolphinfish from Pura Vida Seafood (aka orata, or dorade, or, in the US, commonly attached to the …
thyme-marinated, grilled dolphin; potatoes, chervil; lacinato
First, it wasn’t the mammal. It had gills and fins, at least originally. Second, this time I decided I’d prepare this wonderful fish, which is oddly tagged, the ‘common dolphinfish‘, as simply as possible. It began with a simple marinade.. ..and wound up as a simple grill, the dolphin arriving on the plate dressed in …
garlic-oregano-citrus zest-marinated John Dory; broccolini
We’ve enjoyed some sea creatures lately that I hadn’t seen in the market for a while (fish have seasons too). On Saturday we will be having dolphinfish, but Friday night’s entrée was pretty special too: John Dory (aka Peter’s Fish, Saint-Pierre, San-Pierre, Petersfisch, Pez de san Pedro, and Pesce san Pietro, just for starters) The fish was gleaming, …
grilled dolphin with chervil; thyme-roasted treviso, balsamic
one 16-ounce Atlantic dolphin (‘coryphaena/dolphinfish‘) fillet, with skin, from Pure Vida Seafood, washed, dried, halved crosswise, rubbed with olive oil on both sides, coated with a mix of one half tablespoon of zest from a Whole Foods Market organic lemon, an equal amount of lemon juice, sea salt and freshly-ground black pepper, then allowed to …
lemon/thyme marinated dolphin, leeks; sautéed cucumber
It’s a wonderful fish; they all are, at least those we’ve figured out make good eating (but, yes, all of the others are wonderful as well). I had served dolphin 4 times before; each time the fish seemed more delicious than before, and so it was last Wednesday (August 16). I love cucumbers in any form. This time they …
dolphin, lemon, alliums, thyme, tapenade; squash; tomato
This fish doesn’t get much respect. This has been true even after some people decided it would go over better if it were called ‘mahi -mahi,’ rather than the traditional, ‘dolphin’, or ‘dolphinfish’, important in both western cuisine and art for 4 millennia (long before Hawaii turned up). I came close to exhausting the topic, once before, at least as it …