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Grilled Cajun Spiced Dolphin
(or Yellowfin Tuna, Blackfin Tuna, Wahoo, Cobia, Striped Bass, King Mackerel, Grouper, Snapper, etc)

Ingredients:

1. Fresh fish fillets - around 1/2 pound per person
2. Melted Butter or Olive Oil
3. Premixed Cajun Spice - We like McCormick

Directions:

1. Start by cutting the bones and bloodline out of your fillets. Always cut these out as it will make your dining experience much better.

2. An hour before cooking, take out of the fridge and try to get to room temperature before cooking. This will allow you to cook the fish evenly without drying it out. If it is very cold when it goes onto the grill, in order for the center to get hot, you will end up over cooking the fish and it will be dry.

3. Either melt butter making up around 1/2 cup for each 3 pieces of fish or substitute the same amount of Oilve Oil into a small bowl.   

4. Stir in pre-mixed Cajun spices that you can buy in most supermarkets. We like McCormick, but there are several on the market. Make sure to look for salt content as some might be a bit sharp with too much salt. Stir in the spice to make a runny Apple Sauce consistancy.

5. Pre-heat your grill to a medium high temperature so that the fish will meet with a hot surface when you place it directly on the grill. The searing of the outside of the fish eliminates the need for aluminum foil or fine grates commonly used.

6. Brush the mixture of oil or butter and the spices onto the fish while on a platter. When you have them all coated;

7. Place your fish on the grill spacing them enough to allow the heat to get between the pieces and sear the edges as well as the bottom. Plan to turn three times during cooking so that you seperate the fillet from the grill after around one minute of cooking so that it does not stick to the grill.

8. Recoat your fish with the spicy sauce as needed while you cook.

9. Plan on cooking (based on my extensive experience) the following times per side (total) with pieces cut approximately 4" x 4":

a. For fillets 1/2" thick - 3-4 minutes
b. For fillets 5/8" thick - 4-5 minutes
c. For fillets 3/4" thick - 5-6 minutes
d. For fillets 7/8" thick - 6-7 minutes
e. For fillets 1" thick - 7-8 minutes

10. You will know your fish is done when you lay your spatula's edge against the fillet and it will slide between the grain of the fillet at least halfway without resistance.

11. If you prefer rare or medium rare fish, take 20% or so off of the cooking time and your spatula should not penetrate the fillet more than 20% for rare and 35% for medium rare.

12. Do not be afraid to brush on the spices even after cooking for extra flavor.

Best sides inlcude:

1. Black (or red) Beans & Rice
2. French fries
3. Green salad
4. Grilled veggies

Get Serious. Get Tormenter!


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Fax: 561-828-7911
Email: retail@tormenterocean.com

 

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