Preparation:
Season dolphin with salt and pepper; rub with a little melted butter; reserve remaining butter. Over very hot grill (500F) cook dolphin only until grill marks appear. Remove from grill at once.
Rub Dijon mustard on filet; top with mixture of remaining butter, bread crumbs, fresh herbs and mustard seeds. Bake in oven at 350 until dolphin is brown on top and moist in center.
Source: William Burke of The Contented Sole, West Palm Beach |
