we went offshore yesterday and beat the dolphin up. so tonight we enjoyed:
appetizer was - dolphin roe wrapped in prosciutto then sauteed and enjoyed with with sliced ripe tomatoes and a balsamic vinegar reduction
dolphin tacos 2 ways -
with a salsa of mango, pineapple, red onion, jalapeno, cilantro, lime juice, s and p, and evoo
a sauce of sour cream, lime juice, lime zest, chili powder, cumin, and s and p. and julienned cabbage, chopped green onion tops, and diced ripe tomatoes
the fish was prepared with fine diced japaleno and chopped fresh cilantro pressed onto it, and was lightly seasoned with a particular spice, s and p, evoo and then grilled
That looks awesome… I’ve been making a lot of fish tacos lately too. Grilled is the way to go with the fresh fish, but frozen sometimes I’ll fry. Some of your components look very similar to this recipe off Food Network I’ve used several times. I like trying different salsas and sauces, so you may want to give some of this a try:
Ingredients
• 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
• 2 cups all-purpose flour
• 3 eggs, lightly beaten
• 4 tablespoons water
• 2 cups panko bread crumbs
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying
• 1/2 head savoy cabbage, finely shredded
• 1 bunch cilantro, leaves picked
• 1 bunch chives, chopped
• 3 limes, cut into wedges for garnish
Pink Chile Mayonnaise:
• 1 cup sour cream
• 1 cup mayonnaise
• 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
• 1/2 lemon, juiced
• Kosher salt and freshly ground black pepper
Mango-Radish Salsa:
• 2 limes
• 2 mangoes, diced
• 4 to 5 red radishes, diced
• 1 red onion, diced
• 1 tablespoon chili powder
• 1/2 bunch fresh cilantro, leaves chopped
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
Directions
Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove
those look like good recipes. typically when i’m making a fruit or citrus salsa, i just go to the store and see whats ripe and pushes my button that day.
i kind of lost my enthusiasm for the farmers market when i bought some fruits and veggies from there one time, then later that week saw the same items at the pig from the same farm for less money??
soaked it in cold salted water all day
seperated the sacks with a very sharp knife and removed as much of the membrane as possible
put them in lightly boiling water for about 1 minute. in the water was salt, pepper, basil, and something else i dont recall.
remove them with a slotted spoon and let cool
i had several slices of procuitto that were sliced as thin as possible.
i salt, peppered, and sliced the roe into pieces that would fit nicely when wrapped with the procuitto
sauteen lightly in a cast iron pan in a bit of olive oil over medium heat untill the procuitto was nicely browned
it was really good. my Gf was a bit apprehensive about it until she tasted it, then she ate a bunch!
