Bourbon Cured Dolphinfish
This dish was definitely a homerun (sports pun intended). And this little trick of curing fish before you put it on the grill is a great way to add flavor to into an otherwise very mild fish.
Start by mixing 2 cups of coarse salt with one cup of sugar in a large bowl, add a cup of bourbon to the mixture and mix well. Spread half of the bourbon, salt mixture in the bottom of a pan big enough to hold the filets in one layer. Lay the fish onto the salt and spread the remaining mixture over the fish. Refrigerate for 25 minutes. Remove the fish from the salt, rinse well and pat dry. Store the fish in the refrigerator until ready to cook.
To cook, place the fish on a well oiled, very hot grill. Cook 2-3 minutes on each side. Thanks to the cure, there is no need to season the fish befor eit hits the grill.
To finish the dish I simply julienned some apples and poured a little bourbon over them. Next I mixed in a bit of mayo and threw it on top of the fish. Local apples, fresh fish and super simple preparation- it’s perfect parking lot cooking so leave the burgers at home and take your tailgate party to the next level.
It’s amazing how nice people are when you have a camera crew with you. As we were cooking up the dolphinfish, the people tailgating a few cars down from us decided to wander over, smile for the camera and give a beautiful piece of tuna that had been caught just the day before. Suddenly, the challenge was on. my crew put me to the test and wanted to see what I could make out of this beautiful, fresh tuna. Lucky for me, I had a big batch of wax beans, tender young haricot vert and fresh cannellini from the greenmarket that I had cooked off the night before (I never leave the house without ’em). My man next door Rip (take a look at the picture and see ifd you can guess which one he is…) had his secret pork sauce with him. The coarse mustard and horesradish in the sauce was the perfect thing to tie together the fresh beans, some local tomatoes and the jewel-like cubes of raw tuna. Honestly, I think this salad was the best thing we made all day. Funny how things work out sometime