Pan-Seared Dolphin: A Tasty Treat

Dolphin, or mahi-mahi, is a fish similar to swordfish, with white meat and a boneless texture, but sweeter in taste. When cooked and seasoned correctly, it surprises everyone who tastes it for the first time.

Mahi-mahi is a great, less expensive alternative to halibut, and can be grilled, broiled, or even fried. One of the best ways to prepare it is to simply pan-sear it, which lets the flavours and flaky texture shine.

1. Prepare the Dolphin

First, season each fillet (or steak) on both sides with sea salt, black pepper, and garlic powder. Then, add some flour to a plate or breading pan and coat each dolphin steak with flour on both sides. This will help seal in the moisture and give the fish a golden colour when pan-searing.

2. Heat the Pan

Heat some olive oil in a skillet on moderate heat. A non-stick skillet is preferable as it helps to prevent the fish from sticking.

3. Pan-Sear the Dolphin

Add the dolphin to the skillet and cook for 2-3 minutes to brown. Flip and cook the other side for a further 2-3 minutes.

4. Make the Sauce

Pour in some white wine and fresh-squeezed lemon juice. Sprinkle with Italian seasoning and add a sprinkle of garlic powder. Simmer on low heat for a few minutes until the sauce reduces, then scatter with freshly chopped parsley. Cover and simmer for a further 2 minutes.

5. Serve

Transfer to a serving platter and pour the remaining juices over the fish. Give an additional squeeze of fresh lemon juice and serve immediately.

Choosing the right type of dolphin

When choosing the right type of dolphin to pan-sear, there are a few factors to consider, such as the dolphin's size, taste, and sustainability. Here are some tips to help you select the best dolphin for your dish:

Dolphin Size

The size of the dolphin you choose will impact the cooking time and the yield of meat. Smaller dolphin species, such as the Chilean Dolphin or Heaviside's Dolphin, will be quicker to cook and are ideal for single servings. On the other hand, larger dolphin species like the Common Bottlenose Dolphin or False Killer Whale will yield more meat and are better for serving a larger group.

Taste and Texture

Different dolphin species vary in terms of taste and texture. Some dolphins are known for their firm and lean meat, such as the Mahi Mahi or Dolphinfish, which is a great option for pan-searing as it allows the flaky texture to shine. Other dolphins, like the Bottlenose Dolphin, are known for their intelligence and playful behavior, but may not have the same culinary appeal.

Sustainability

It is important to consider the sustainability of the dolphin species you choose. Some dolphins, such as the Chinese River Dolphin or the Vaquita, are endangered and should be avoided. Instead, opt for dolphins that are considered sustainable seafood, like the Mahi Mahi, or look for wild-caught dolphins from well-managed fisheries.

Availability

The availability of certain dolphin species will depend on your location. For example, if you live on the East Coast of the United States, you may have access to Atlantic White-Sided Dolphins or Common Bottlenose Dolphins. If you're on the West Coast, you may find Pacific White-Sided Dolphins or Risso's Dolphins. Opt for local and seasonal dolphin varieties whenever possible, as they are likely to be fresher and more sustainable.

Preparation and Cooking

Different dolphin species may require slightly different preparation and cooking techniques. For example, the Mahi Mahi is usually sold as skinless fillets, which can be easily pan-seared. Other dolphins may have thicker skin that needs to be removed before cooking. Additionally, the cooking time will vary depending on the thickness of the dolphin meat, so adjust your recipe accordingly.

Skin on or skin off?

Dolphin meat is not a common dish, and it is usually illegal to capture dolphins. Dolphin meat is exceptionally high in mercury, which can cause severe health problems, so it should only be consumed in moderation.

Dolphin meat is considered similar to beef, rather than fish, because dolphins are mammals. Dolphins are usually boiled in water or grilled, and served with vegetables and fruits. In Japan, dolphin meat may be marinated in soy sauce and then grilled, or prepared as sashimi.

Mahi-mahi, also known as dolphinfish, is a type of fish that is sometimes confused with the dolphin mammal. Mahi-mahi is commonly sold as skinless fillets, but it can also be purchased with the skin on.

When cooking fish, it is a matter of personal preference whether to keep the skin on or off. Leaving the skin on can add flavour and texture to the dish, but it is important to note that the skin should be removed if the fish has been improperly cleaned. If you choose to cook your fish with the skin on, sear it skin-side first.

Selecting the best oil

Smoke Point:

The smoke point of an oil is the temperature at which it starts to smoke. When selecting an oil for pan-searing, it is essential to choose an oil with a high smoke point, typically 400°F (205°C) or above. Oils with lower smoke points may burn and produce undesirable flavours and compounds. Some oils with high smoke points include canola, avocado, peanut, sunflower, and soy oils.

Stability:

The stability of an oil refers to its ability to withstand high temperatures without degrading into harmful compounds. Look for oils that are highly stable and can maintain their integrity at searing temperatures. Avocado oil, for example, is known for its stability and ability to withstand temperatures up to 500°F (260°C).

Flavour:

Consider whether you want the oil to impart additional flavour to your dish. Some oils, like extra virgin olive oil, have distinct flavours that can enhance your dish. If you prefer a more neutral flavour that won't overpower the dolphin's natural taste, opt for refined oils such as canola or grapeseed oil.

Heat Conductivity:

The heat conductivity of the oil can also impact your cooking experience. Oils with good heat conductivity will help create a crispy seared crust on the dolphin. Oils like peanut oil or avocado oil have excellent heat conductivity, making them suitable choices.

Cost and Availability:

Some oils, such as extra virgin olive oil, can be more expensive than others. If you are looking for a more cost-effective option, consider oils like canola or vegetable oil, which are typically more affordable without compromising on quality.

Personal Preference:

Ultimately, the best oil for pan-searing dolphin is the one that you are most comfortable using and that aligns with your taste preferences. You may need to experiment with different oils to find the one that gives you the desired results in terms of flavour, texture, and appearance.

In summary, when selecting an oil for pan-searing dolphin, opt for oils with high smoke points, excellent stability, good heat conductivity, and neutral or complementary flavours. Remember to consider your budget and personal preferences as well. With the right oil and proper cooking techniques, you'll be well on your way to creating a delicious and beautifully seared dolphin dish.

Step-by-step guide to pan-searing

Preparation

Firstly, take your dolphin out of the fridge 20-30 minutes before you plan to start cooking. This will ensure even cooking. If your dolphin has skin, use a butter knife to gently scrape down the skin side of the fillet to remove any excess moisture. If your dolphin is skinless, you can skip this step. Then, pat the entire fillet down with paper towels to ensure it is dry. Sprinkle both sides of the fillet with salt.

Heating the Pan

Place a cast-iron skillet or steel pan over high heat and let it get very hot. Pour two tablespoons of oil with a high smoke point, such as avocado oil or refined safflower oil, into the centre of the pan and swirl it around so that it coats the entire bottom. You want the oil to be hot, but not quite smoking.

Cooking the Dolphin

Lay the fillet with the skin facing down (or the side where the skin used to be) and give the pan a firm jiggle to prevent the fish from sticking. Reduce the heat to medium-high (or medium if your fillet is very thick). Use a metal spatula to press down on the fillet for 30-60 seconds.

Now, leave the dolphin to cook undisturbed for at least a minute, and possibly for as long as 7-10 minutes, depending on the thickness of the fillet. The thicker the fillet, the longer the cooking time and the lower the heat. The key here is to let 2/3 of the cooking occur on the skin side, which is what crisps the skin.

Turning the Dolphin

Whether or not you need to turn your dolphin will depend on its thickness. Thinner fillets can be cooked without turning by spooning the hot oil over the top. For thicker fillets, such as swordfish, tuna or a thick cut of salmon, you will need to turn them over. To know when to do this, look at the side of the fish where it meets the pan and you will see the cooked portion climb up the sides. When there is a solid ring of golden colour around the outside, turn the dolphin. A good test is to shake the pan – if the fillet moves, it is ready to flip. Use a metal spatula to do this.

Finishing Off

Once flipped, the dolphin will only need to cook for another minute or so. In most cases, you can turn off the heat and allow the residual heat to finish cooking the fish. Add a tablespoon of butter to the pan and swirl it around so that it melts quickly. Then, tilt the pan and use a spoon to baste the butter over the dolphin.

Serving

Unlike many types of meat, seared fish is best served immediately. Serve your seared dolphin with the skin side facing up.

Tips and tricks

• If you're lucky enough to live near the coast, source your dolphin locally. Freshly caught fish is always best!
• Dolphin should have a fresh, ocean-like scent. A strong "fishy" smell indicates it's not fresh.
• Dolphin flesh should be pink with red stripes or spots and occasional light brown or bluish tinges.
• Dolphin fillets or steaks should feel firm.
• If your dolphin has skin, be sure to scale it. Some types of dolphin skin, such as bass, perch, salmon, flounder, snapper, or rock cod, have excellent skin that crisps nicely. However, some dolphin skin can be too thick or rubbery, so it's best to remove it before cooking.
• When pan-searing dolphin, use two types of oil or fat: a high smoke point oil (such as avocado or refined safflower oil) and then butter or a finishing oil at the end for added flavor.
• Remove your dolphin from the fridge 20-30 minutes before cooking to allow it to come to room temperature. This ensures even cooking.
• Use a cast iron or steel pan for searing, as non-stick pans can't handle the high heat required.
• Before placing your dolphin in the pan, pat it dry with paper towels and use a butter knife to scrape down the skin to remove any excess moisture.
• When the oil in your pan starts to smoke, remove it from the heat until it stops smoking.
• When you place your dolphin fillets in the hot oil, jiggle the pan to prevent sticking.
• Use a metal spatula or bacon press to press down on each fillet for 30-60 seconds. This ensures even browning and prevents the fillets from arcing.
• Don't flip your dolphin too early. For thicker fillets, wait until you see a solid ring of browned goodness around the sides before turning.
• If your dolphin is stuck to the pan, be patient and let it continue cooking. It will release when the sear is perfect.
• Unlike many other types of meat, pan-seared dolphin is best served immediately and doesn't need time to rest.
• Serve your pan-seared dolphin with the skin side facing up to preserve the crispy texture.

Frequently asked questions