Filet Of Grilled Dolphin With A Succotash of Shrimp, Butter Beans, Yellow Corn and Fresh Spinach


4 Servings

Ingredients For Succotash

1 t Olive Oil
1/2 C Diced Red Onion, cut in 1/2 inch dice
1 t Minced Garlic
1/2 C Diced Red Pepper, cut in 1/2 inch dice
1 1/2 C Cooked Fresh Yellow Corn Kernels
2 C Cooked Butter Beans
20 Large Peeled and Deveined Shrimp
2 C Washed, Stemmed and Julienned Fresh Spinach
1 C Chicken Gravy (see recipe below)
1/2 C Chicken Broth
Salt and Freshly Ground Black Pepper To Taste


  • Heat the olive oil in a heavy-bottomed saucepan over medium heat.
  • Add the onions, garlic, red peppers and corn and sauté, stirring for 2 to 3 minutes, or until the onions become translucent.
  • Add the butter beans and mix in well.
  • Add the shrimp, spinach, Chicken Gravy and chicken broth.
  • Simmer, stirring until the shrimp are pink and have begun to curl up and the spinach is wilted.
  • Season with salt and freshly ground black pepper to taste.
  • Fire your grill.
  • Remove the dark, reddish meat from the dolphin filets.
  • Brush them with olive oil and sprinkle with salt and black pepper.
  • Place the filets on the hot grill, skin side up.
  • You can recognize the skin side of the filet by its silvery sheen.
  • Grill the filet for six to seven minutes per side.
  • Divide the hot shrimp succotash between 4 warm plates.
  • Place the grilled dolphin on top and serve immediately.
  • 185 E. Bay Street, Charleston, SC, 29401