Great Fish
A flavorful grilled or baked fish dish with a tangy soy-lemon-sherry glaze, perfect for seafood lovers seeking a quick, aromatic, and juicy meal.
Ingredients
Instructions
- Make a doubled tinfoil dish with a tinfoil top.
- Place the fresh dolphin fillet in the foil dish.
- Cover the fillet with half of the combined sauce (melted butter, soy sauce, lemon juice, dry sherry).
- Cover with a tinfoil top and either grill or bake for 10 minutes or until the fish flakes easily.
- Baste the fish with the remaining sauce halfway through cooking.
Tips & Substitutions
For a richer flavor, consider adding minced garlic or fresh herbs like dill or parsley to the sauce. If fresh dolphin fillet is unavailable, you can substitute with other firm white fish such as mahi-mahi or snapper. Ensure even cooking by flipping the fish halfway through grilling or baking if not using a foil top.
Serving Suggestions
Serve the fish with a side of steamed vegetables or a light salad for a fresh complement. It also pairs beautifully with Potato Puffs(Leftover Mashed Potatoes) for a hearty meal. A chilled glass of white wine, such as Sauvignon Blanc, enhances the flavors perfectly.
Storage & Reheating
Leftover cooked fish should be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving as it can dry out the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Great Fish contains roughly 77 calories, with 1g protein, 1g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 1023mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen dolphin fillet for this recipe?
Yes, you can use frozen dolphin fillet. Just make sure to thaw it completely in the refrigerator before cooking. The cooking time may vary slightly, so check for doneness by ensuring the fish flakes easily with a fork.
What can I substitute for dry sherry?
If you don’t have dry sherry, a good alternative is white wine or a splash of apple cider vinegar mixed with water. This will maintain the acidity and complexity of the sauce while ensuring a delicious result.
How can I tell when the fish is done cooking?
The fish is done when it flakes easily with a fork and has turned opaque throughout. If you have a meat thermometer, the internal temperature should reach 145°F (63°C) for safe consumption.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).