Preparation time : 5 minutes or a couple of hours if you decide to 'do it yourself' Cooking time : 8 minutes, plus 15-20 minutes marinating Total time : 28 minutes to 33 minutes Serves: 8 Ingredients 8 Dolphin steaks, about 1.5cm-2cm thick (plentiful supply but be quick) 2 x 20g packs fresh coriander 2 large red chillies, deseeded and finely sliced 4 shallots, finely sliced Grated zest and juice of 3 limes 4 cloves garlic, crushed 6 tsp Bart Lemon Grass in Sunflower Oil 4 tbsp Conimex Ketjap Manis (Indonesian Style Sweet Soy Sauce) 2 tbsp olive oil Method 1. Reserve a small handful of coriander for the garnish and roughly chop the rest. In a small bowl, mix the chopped coriander with the remaining marinade ingredients. Season with freshly ground black pepper. 2. Using your fingers, rub this mixture over the Dolphin steaks. Place in a non-metallic shallow dish and leave to marinate for 15-20 minutes. 3. Preheat the barbecue or an oiled griddle to medium-high. Cook the Dolphin steaks for 3-4 minutes on each side. Garnish with coriander leaves and serve with lime wedges. Mmmmm. Mammal-tasty. Next week; Seal cub kebabs.