Living in Charleston, good fish is easy to come by whether from one of our amazing fish or farmer's markets or off the boat of a good friend. In this case, my cousin Jimmy came toting fresh dolphin (also, known as mahi mahi) for dinner for me to prepare. What a treat!

Simply marinated and grilled, fish offers a perfect palate for experimentation. We threw together 3 flavorful marinades - from delicate to rich - to please every palate and served with creamed corn and Southfork Slaw. (click on the slaw to see the recipe from a previous blog - to best pair with the fish we added more Tabasco for an added kick).

Cooking fish is easy once you have the hang of it. The key is to marinate the fish for no shorter and no longer than one hour and not to over cook it. Also, investing in the right tools can help - no wimpy spatulas that allow the fish to break when you are flipping it!

After marinating the fish, cook it approximately 4 minutes per side - starting skin side down. Don't mess with the fish - turn it only once. The fish seen here was about 1 inch thick so you may want to adjust your cooking temperature based off the thickness of the fish.


Enjoy this end of summer meal!

 

Creamed Corn

Ingredients

  • 5 ears of corn, shucked, boiled in salted water for 5 minutes, kernels cut from the cob
  • 2 tablespoons butter
  • 1 cup whole milk
  • 4 springs tarragon, stemed and chopped

Instructions

  1. Melt the butter and add the corn and saute in a cast iron skillet. Slowly add the milk and cook on medium heat for approx 10-15 minutes until the milk is almost absorbed. At the last minute add the fresh tarragon and toss.
  2. Marinades: all the ingredients simply need to be combined in ziploc. How easy is that!
 

Marinades

Cilantro Lime

  • 1 cup cilantro, chopped
  • 2 tablespoons, olive oil
  • 2 limes, juiced
  • salt
  • pepper

Parmesan 2 Step

  • olive oil
  • salt
  • pepper
  • marinate in olive oil, salt and pepper then grill
  • top with a generous shaving of Parmesan cheese

Butter Herb

  • 3 sprigs of thyme, stemmed and chopped
  • 1 clove of garlic, minced
  • 2 tablespoons butter, melted
  • salt
  • pepper