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Author: Subject: Suggestions for Grilling Dolphin Fish?
Yakfishing
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Location: N. Hollywood, CA
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[*] posted on 9-2-2008 at 02:54 PM
Perfect fish taco


Jon,
For the white sauce, I just use Mexican crema, which is sour cream. I have friends who mix yogurt and sour cream or yogurt and mayo to lighten it up a bit.
I make endless variations based on what's available and mix and match as I go along. Here's what I anticipate having when I'm in BOLA 10 days from now (and counting!)

Must have:
Fresh fish - based on the day's catch cooled in fresh corn oil with a light tempura batter.
Fresh tortillas - I prefer corn, but flour is also good, heated in a skillet

Toppings
Round one - "traditional"
shredded cabbage
chopped onions
cilantro
splash of Mexican crema
doused with Tapatio salsa picante
squeeze of lime

Round two:
onion
cilantro
avocado
Trader Joes Wasabi Mayo
squeeze of lime

Round three:
Anther traditional one

Round four:
onion
cilantro
avocado
Tapatio
squeeze of lime


Round five:
Probably a nap.


Damn, now I'm hungry....


Joe O.




I never finish anyth
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flyfishinPam
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[*] posted on 9-3-2008 at 08:08 AM


this doesn't need a grill but:

once the fire is going put tomatoes, garlic and chiles to roast.

cut out all the black meat of the dorado then place in foil. top with crushed oregano, sliced onions, chiles and tomatoes, add salt and pepper and a slice of butter (real butter not the fake stuff) close it and then

remove the veggies from the grill and replace with the foil wrapped dorado

in the molcajete add salt and the garlic and crush into a paste, then add the chiles and crush into a paste, remove the skins from the tomatoes and add to the molcajete and crush. mix with a spoon and its ready

remove the cooked foil wrapped fish and then heat up your tortillas on the grill

you can serve all this with rice or salad but we eat it just like this. lime optional.

tortilla making lessons to come later.
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Cardon Man
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[*] posted on 9-3-2008 at 09:23 AM


Quote:
Originally posted by tripledigitken
All good suggestions. A few of mine.

I like to leave skin on a fillet when I grill them. Even if you don't like to eat the skin, I do, it will help keep the fish moist.


Ken


I've discovered the benefits of skin-on dorado as well. It goes a long way towards keeping the fish moist on the grill.
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