Joseph DeConda of the Cracked Conch Café in Marathon offers this recipe for sauteed dolphin in a Grand Marnier sauce. It serves two people.
Whip together 6 eggs with milk and 1 tsp. of peanut oil (egg wash).
Blend flour and 2 tsp. of white pepper.
Butterfly dolphin,and place in egg wash
Place butter in a saute’ pan and melt
Take dolphin from egg wash and dredge in flour mix,and put into hot buttered pan,and cook for 3 minutes,flip dolphin over and add orange juice,reduce juice to half and add Grand Marnier.
Simmer to get Grand Marnier hot and then ignite to burn off alcohol
Plate and top with sauce and finish with a pinch of sea salt.
Serve at once.