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 nothing more than a squeeze of lemon, a drizzle of olive oil, and a colorful garnish.

  • one 17-ounce dolphinfish fillet from American Seafood Company’s stand at Chelsea’s Saturday Down to Earth Farmers Market on 23rd Street, rubbed with a mix of Whole Food Market’s good house Seville olive oil, a few drops of Aceto Cesare Bianco white wine vinegar from Buon Italia, a bit of sea salt, freshly-ground black pepper, and a respectable number of fresh thyme leaves from Stokes Farm, allowed to rest on an old oval ironstone platter for half an hour (the first 15 minutes inside the refrigerator, the second on the counter), then placed, skin side down, on the ribs of an enameled cast iron grill pan over a medium to high flame for almost 2 1/2 minutes, turned, the flesh side grilled for almost 4 1/2 minutes longer, arrange on 2 plates, drizzled with a little Whole Foods Market organic lemon juice, scattered with micro red amaranth, a bit of olive oil poured over the top

Even the vegetables fended pretty much for themselves in this meal.


  • a little more than a handful of small Norland Red potatoes from Norwich Meadows Farm, boiled with a generous amount of salt until barely cooked through, drained, halved, dried while still inside the medium-size, still-warm vintage Corning Pyrex Flameware blue-glass pot in which they had cooked, tossed with a tablespoon or so of olive oil, sprinkled with sea salt, freshly-ground black pepper, and some de-stemmed chervil from Campo Rosso Farm