Bertolli

Charleston Seafood Recipe List

Magnolias

185 E. Bay Street, Charleston, SC 29401
843-577-7771

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

Method

  • 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.

    Ingredients For Dolphin

    4 Skinless Dolphin Filets, 6 to 7 ounces each
    1/4 C Olive Oil
    Salt and Freshly Ground Black Pepper To Taste

    Ingredients For Chicken Gravy

    4 T Butter
    1/2 C Flour
    4 C Chicken Broth
    2 T Finely Chopped parsley
    Salt and White Pepper to Taste

    Method

  • Melt the butter in a heavy-bottomed sauce pan over low heat.
  • Make a roux by adding the flour and stirring until well combined.
  • Continue to cook over low heat for 5 minutes, stirring very frequently until the roux develops a light golden color and has a nutty aroma.
  • Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously.
  • Keep stirring constantly until the broth begins to thicken and is smooth.
  • Gradually add the remaining 2 cups of broth, stirring constantly until the broth thickens into a gravy.
  • Continue to simmer over low heat for 15 minutes to cook out the starchy flavor.
  • Add the chopped parsley and any pan drippings.
  • Season to taste with salt and pepper.
  • Serve immediately.

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