Cooking dolphin fish

[tasksta]

Hi all

Finally caught some legal dollies today. What the beat way to cook the fillets? Should i leave the skin on?

Cheers

Paul

Edited March 2, 2014 by tasksta

[Marlin01]

Keep it simple, the flesh is well flavoured so flour, salt and pepper then shallow fry works fine.

Cheers

Marlin

[tasksta]

Nice one, cheers

[rockfisherman]

They go good sashimi style too.

Harry

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[bunganbob]

I tried a new way of cooking Dollie fillets the other day (for me anyway) and they came up a treat. Thanks to Neil Perry for this one,,,,

These ingredient quantities were used on 2 x 70cm filleted dollies , so vary amount according to your fish size

Dollie fillets are best cooked with skin ON, easier to cook and better for you.

SIMPLE MARINADE:
Zest a lemon (use a zester - not a grater)

Zest a lime

zest a clove of garlic or two if you can manage that without zesting your fingers..

chop a chillie

3 TBS of good olive oil

Mix together and rub marinade over the fillets and leave for 20 mins (30 max, as Dollies have delicate flesh and even the zest will soften the fillets if left too long). Leaving the fish to marinade out of the fridge will bring your fish to room temp for cooking,

Before cooking, sprinkle fillets with salt flakes. On a hot BBQ plate, cook SKIN DOWN for a couple of minutes, then SKIN UP for another couple. Vary times according to your fillet thickness.

This worked a treat on Kingfish fillets too - even better actually.

Bob