Jan’s Easy Microwave Dolphin
Posted by Ben | Under Lick The Plate Clean Recipes, Seafood Friday Sep 12, 2008
… from the heart and kitchen of Jan Norris.
I spent years deep-sea fishing with my parents on their boat, and on my own small boat I’d take out when they went. No fish? No problem. We’d ski! 20 miles off shore, we fools were skiing!
The big thrill was always hunting down a weed line and getting into a school of dolphin in the summertime… nothing like seeing the water
swirling with these beautiful neon green fish. We would haul in a boat
load at a time, pulling them in as fast as we could bait hooks — the
secret to keeping the school around was to keep one on a line in the water. In the frenzy, some were caught on bare hooks. There were fish flopping all over the deck, it seemed, before we could throw them in the iced well. We’d get back to the dock and find that all the other boats were loaded, too. Dolphin fillets, for everyone we knew.
My readers were always looking for ways to cook stuff in their
microwaves…this fish fillet is simple and to the point.
2 tablespoons mayonnaise
1 teaspoon lemon juice, with a little grated rind
1/2 teaspoon garlic powder
1/2 teaspoon tarragon
2 large lettuce leaves
rind, garlic powder and tarragon. Coat the fish well on both sides with
the mixture. Wrap the fish in the lettuce and place on a plate. Turn the
other plate upside down over the fish; it’s the “lid.”
3 minutes. (Depending on thickness of fish, it may take 30 seconds to 90 seconds more — but don’t overcook the fish - it should be moist and tender, and cooked through.)
Note: You can use an Asian wood steamer basket instead of a microwave to get the same result.
Jan Norris, my favorite columnist (retired). You’re here! Lots of us have missed you in the 2 or 3 weeks you ‘ve been “gone”. This recipe sounds heavenly. My mother used to cook fish with mayonaisse, but that was long ago and I’d forgotten about it. It was always delicious. Thanks.