Cornish-style Dolphin steaks

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

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

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.
You SIr, are an absolute bounder.....................................................

You deseeded the Chillies FFS. What are you man or mouse?
Ive been having a think/drink about this too,and I reckon pretty much any tuna/marlin/swordfish recipe would be pretty good with dolphin too
But the obvious way would be to go Japanese-dolphin sashimi anyone?

And surely mammalicious trips of the tongue more fluidly Flash?
I would rather have mine Sushi stylee if you don't mind.

Eaten freshly on the beach of course!

....wanders off practising distressed dolphin whistles.......
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