Dolphin Crisfield

Finz Waterfront Grille is the place to find Dolphin Crisfield. Photo credit: Finz Waterfront Frille, Stuart, Florida.

This month’s recipe is from the collection of Chef Carols, culinary master at Finz Waterfront Grille, located on the picturesque Manatee Pocket in Port Salerno.

Ingredients

  • 8 oz. Dolphin
  • Flour to coat dolphin
  • Olive Oil
  • 4 oz. Shitake Mushrooms
  • 4 oz. Artichoke Hearts
  • 10 Capers
  • 2 oz. Lemon Juice
  • 4 oz. White Wine
  • 3 oz. Cold Butter
  • 3 oz. Colossal Crabmeat

Heat olive oil in a medium sauté pan. Coat the dolphin with flour, add to oil and cook until golden brown. Add the mushrooms, artichoke hearts and capers. As the fish is almost cooked (about 2 minutes), add the lemon juice and wine. Reduce by half. Add crabmeat and cold butter; cook until butter is melted and the sauce is smooth; add salt and pepper to taste.

Place dolphin on plate and top with crabmeat sauce. Garnish with chives.

Finz Waterfront Grille is the place to find Dolphin Crisfield. Photo credit: Finz Waterfront Frille, Stuart, Florida.

For more information on Finz Waterfront Grille call (772) 283-1929 or visit www.FinzWaterfrontGrille.com.

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