8 ounces dolphin fillets
salt and pepper -- to taste
2 tablespoon butter -- melted
4 tablespoon Dijon mustard
1/2 cup bread crumbs
1 ounce chopped fresh herbs
2 tablespoon mustard seeds
Instructions:
Season dolphin with salt and pepper; rub with a little melted butter;
reserve remaining butter. Over very hot grill (500F) cook dolphin
only until grill marks appear. Remove from grill at once. Rub Dijon
mustard on filet; top with mixture of remaining butter, bread crumbs,
fresh herbs and mustard seeds. Bake in oven at 350 until dolphin is
brown on top and moist in center. Source: William Burke of The Contented
Sole, West Palm Beach NOTES : Fresh parsley, sage, basil or cilantro
would work in this dish.
