Home Sportsman's Kitchen

Pan seared dolphin with a coconut/basil sauce

Jack HexterJack Hexter New Port RicheyPosts: 4,911 Moderator
Sauce
1 finely chopped shallot, 1 T minced garlic, saute in butter until shallot is clear.  Scallions can be substituted for the shallot.

Add 1 can coconut milk and 1-2 T honey and reduce 50%  This takes a loong time, I simmer mine for 2 - 2.5 hours
finely chop basil and stir in.
Spoon over the sauted fish

Fish can be cooked anyway, baked, sauteed, or fried but I prefer pan seared.
Sign In or Register to comment.