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Random Quote: Someone actually reads this crap? -Brad Woolard
1) Hawaiian Mahi salt and pepper filets grill till one side is done flip over and put a couple of spoons of crushed pineapple on the top and let it finish. Serve with Mango Salsa
Mango Salsa 2 mangoes finely diced, 1 fresh pineapple finely diced, 1/2 red bell pepper finely diced, 1 jalapeno finely diced, 1 vidalia onion finely diced. Mix together in a large bowl with 2 cranks fresh ground pepper, a dash of balsamic vinegar. Let the salsa sit overnight in the refrigerator. This is good on any fish especially blackened or grilled fish with some heat.
2) Dolphin Balls dice dolphin filets in small size nuggets. Soak nuggets in Texas Pete wing sauce. Bread and fry nuggets. They have the same type flavor as Bojangles Chicken.
There really isn't a bad way to cook dolphin!!!
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SpongeRob 232 Sea Hunt 225 Johnson
I'm Ready!!!
Dredge skinless fillets in scrambled egg, splash em in a hot skillet with garlic butter. Cook until the egg is golden. Pinch-o-salt before you serve with whatever you like for sides. Finger lickin...
I have what I know is the best recipe for Dolphin anywhere!
Go out and buy yourself these Emeril's seasonings:
1) Cajun
2) Italian
3) Western
4) Origional Essence
5) Spicy
6) Also, get some fresh parsley. (any brand will do)
7) Heat your barby so that it's so hot that you could melt a branding iron on it
8) Mix all of those seasonings together in a big bowl.
9) Dip your fillets in a bowl of Italian dressing, then cover, and I mean cover well every square inch of that fillet in the seasoning mix. This is going to act two fold, 1) protect the fich from loosing any of the flavor lost from the dripping (barrier), 2) give the fish a much better flavor!!!
10) After you have completely cover the fish in seasoning, put it on the grill (Skin side down) for 4 minutes ( make sure the grill is as hot as you can get it) , then turn the fish over for an addtional 3 minutes. This will blacken both sides. Your guest will love you and the fish.
Cut your filets like you want em (I gotta cut out that red line). Sprinkle good coating of Tony Chechere's Cajun seasoning (only spice you'll need) in bottom of marinating bowl or pan. Lay filet's on top o that. sprinkle tops with more cajun seasoning. Now, put on the olive oil. If you have another layer just repeat. Then add a little Zesty Italian (any brand). You'll know how much is enough. Let them soak for about 15 - 20 minutes.
Put em on the grill and flip once. The olive oil will help it keep from sticking. I spray the tops of the filets with more olive olive before flipping. A little before taking off the grill either squeeze a lemon or two over them or a lemon butter sause is even better.
Rub fillets with Emeril's Bayou blast (enough to color light red, don't overdo it). Rub garlic powder on top. Let sit while you heat up a few tablespoons of virgin olive oil in a large skillet (medium heat). Put fish in pan and cook until lightly browned, flip over. Squeeze on fresh lemon and/or lime, flip again and squeeze on more lemon and lime. Keep turning as needed to get medium brown and flakey.
This seems to work best if you cut the fillets about 1/2" thick, I think it would burn the outside if much thicker, and overcook the fish if much thinner.
Serve with more lemon/lime or malt vinegar.
__________________ 2009 NauticStar 2200 Bay Tournament Edition with 175 hp Suzuki 4-stroke
finely grind up pecans
mix with flour for breader
soak fillets in a mixture of milk and eggs for a few minutes
bread with pecan/four mixture
pan fry in butter
BAM!!!
__________________ Mac Solo
1985 25' Parker Sou'Wester---2005 F250 Yamaha
Island style, fillets in aluminum foil. Cut up some small red potatoes, green pepper, onion, any other veggies you like. Season with salt and pepper. I also use Old Bay liberally. A tad of olive oil or butter on the bottom of the foil. Foldover the foil tightly. Grill or broil in the oven until flaky. Works great for Rockfish as well. Good stuff.
Anyone have a good dolphin recipe? 
