One of my favorite restaurants in the south is Hyman’s Seafood in Charleston, South Carolina. I love the town of Charleston, and don’t have the opportunity to go as often as I’d like. My favorite thing to order at Hyman’s is the fried dolphin fish (mahi mahi) with hush puppies and collard greens. With a sweet tea to wash it all down, it’s a quintessential southern meal.
Since a trip to Charleson isn’t in the cards anytime soon, this weekend Dan and I made our own version of this delicious meal. We made grilled dolphin with a poblano sauce, hush puppies, and spinach with garlic and olive oil. Dolphin fish is one of my favorite fish, and I love fish with the fresh spicy flavors of jalapeño, cilantro, and poblano. Dan mastered the poblano sauce, and it was so good that I even ended up dipping my hush puppies in it!
*Lately we’ve been having some trouble with the built in RSS reader, so this past week we made the move over to Google’s Feedburner. It seems to have fixed all of the problems, and it also lets us do a better job of tracking what’s what. Because I’m stalking you. Anyhoo, even if you don’t like the idea of being stalked by one North Carolinian, you should update your RSS (if you read b&s via RSS) to this. It’ll make reading better and I promise I won’t try and come to your house.
Grilled Dolphin with Roasted Poblano Sauce
2 dolphin filets
2 garlic cloves
1 poblano pepper
1 1/2 jalapeño peppers
1/4 cup red wine vinegar
1/2 cup fresh cilantro
Salt & pepper
3 tbsp olive oil
Begin by making your sauce. In a pan deep enough to hold the oil. Place the poblanos and the whole jalapeño in the pan and drizzle them with 1 tbsp of olive oil. Roast at 400 for 30 minutes.
When they’re roasted, you’ll need to pull the skin off of the poblano. This is really easy, just let them cool down a bit first. You’re pulling the filmy outer layer off the poblano- that’s the skin. Chop the poblanos, the roasted jalapeño, and the fresh jalapeño, and put them in a food processor. Add the garlic, red wine vinegar, cilantro, and salt & pepper. Blend until smooth.
Heat up a grill or a grill pan. Be sure to spray your pan/grill with some oil as fish can be flaky and hard to deal with. Squeeze the lemon juice over the filets and sprinkle with salt and pepper. Grill for 10-12 minutes on each side over medium heat.
Drizzle with the poblano sauce and serve.