Filet Of Grilled Dolphin (Mahi Mahi) With A Succotash Of Shrimp, Butter Beans, Yellow Corn And Fresh Spinach



Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onions, garlic, red peppers, and corn and saute, stirring, for 2-3 minutes or until the onions become translucent. Add the butter beans and mix well. Add the shrimp, spinach, chicken gravy and chicken broth. Simmer, stirring until the shrimp are pink have begun to curl up and the spinach is wilted. Season to taste.

Prepare grill according to manufacturer's instructions. Remove any dark reddish meat from the dolphin filets. Brush them with olive oil and sprinkle with salt and pepper. Place the filets on the hot grill, skin side up (you can recognize the skin side of the filet by its silvery sheen). Grill the filets 6-7 minutes per side.

Divide the shrimp succotash among four warm serving plates. Place the grilled dolphin on top and serve immediately. 4 servings.

Chicken Gravy:

Melt the butter in a heavy-bottomed saucepan over low heat. Make a roux by adding the flour and stirring until well combined. Continue to cook over low heat, stirring constantly, until the roux develops a light golden color and has a nutty aroma. Turn the heat to medium and gradually add two cups of chicken broth, stirring vigorously. Keep stirring constantly until the broth begins to thicken and is smooth. Gradually add the remaining two cups of broth, stirring constantly until the broth thickens into a gravy. Continue to simmer over low heat for 15 minutes to cook out the starchy flavor. Add the chopped parsley and season to taste. Makes 4 cups.