Grilled Dolphin with Tropical Fruit Salsa and Cinnamon Plantains

Serves 6.

Dolphin Marinade
1 cup safflower or corn oil
½ cup olive oil
½ cup soy sauce
1/3 cup fresh orange juice
¼ cup fresh lemon juice
2 tablespoons fresh lime juice
1 small bunch fresh cilantro
6 black peppercorns
2 bay leaves
2 large cloves garlic, halved

Combine the ingredients and let steep for at least 1 hour to blend the flavors before using.

Tropical Fruit Salsa
½ cup diced, peeled and seeded tomatoes
½ cup diced papaya
¼ cup diced pineapple
½ cup lime or raspberry vinegar
½ cup coarsely chopped red onion
¼ cup chopped fresh cilantro
2 tablespoons olive oil

Cut the fruit into a medium-size bowl, catching their juices. Strain the resulting juices into a saucepan with the vinegar. Place over medium heat and reduce to about 1/3 cup. Add the reduced juices to the fruit with the onion, cilantro and olive oil and gently mix together. Taste and add more vinegar if necessary. The salsa should have a sweet and pungent flavor. The amount of vinegar needed depends on the ripeness of the fruit.

Cinnamon Plantains
1 or 2 ripe plantains
¼ cup flour
2 teaspoons cinnamon
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons clarified butter or tablespoon butter and 1 tablespoon oil

Peel the plantains and cut into diagonal slices about ¼ inch thick. Mix the flour with the cinnamon, salt and pepper. Dredge the plantains in the flour, tapping off any excess. Heat a large sauté pan and add the clarified butter. Sauté the plantains until golden brown on each side. Remove from the pan and sprinkle with sale and pepper. Set aside.

Grilled Dolphin
6 7-ounce pieces of boneless, skinless dolphin

Selecting absolutely fresh fish is the key to a wonderful meal. Marinate the dolphin 5 minutes in the Dolphin Marinade. Preheat the grill and cook the fish about 5-8 minutes for medium-rare. The fish will be just cooked all the way through and still moist. The dolphin may also be cooked in a preheated broiler for the same amount of time. To serve, place the fish on a warm plate and top with the salsa. Add a little butter to the sauté pan and gently reheat the plantains. Surround the fish with the warm plantains.
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Recipe submitted by Suzanne